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Chinese dumplings or JiaoZi 饺子

27 April 2015 · Natacha 8 Comments

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Chinese dumpling or JiaoZi 饺子

I am participating for the second time to the French Foodista Challenge and Asian kitchen is the challenge of this edition. Visit the French version of this post if you want to know more about the challenge and the participants.

Chinese dumpling or JiaoZi 饺子

I am usually only blogging about French food, but I have to admit that I quite enjoy eating chinese food. Especially since I lived in Beijing for 6 months during my studies. I loved to eat these Chinese dumpling in the campus of 北大, Běidà and I hope you will enjoy them too.

Chinese dumpling or JiaoZi 饺子

Chinese dumpling or JiaoZi 饺子

a French girl cuisine
Print Recipe Pin Recipe
Prep Time 1 hr
Cook Time 1 hr
Total Time 2 hrs
Course Main Course
Cuisine Chinese
Servings 4

Ingredients
  

Stuffing

  • 200 gr. of chinese cabbage
  • 2 little leeks
  • 2 carrots
  • 2 fresh onions
  • 1 garlic clove
  • 4 slices of pancetta
  • 1 teaspoon of fresh ginger
  • 1 tablespoon of soja sauce
  • 1 tablespoon of sesam oil
  • Pepper

Dough

  • 400 gr. of flour
  • 260 ml. of boiling water
  • 1 egg white

Sauce

  • 1 tablespoon of soja sauce
  • 1 teaspoon of rice vinegar
  • few drops of sesam oil and spicy oil

Cooking

  • 1 pinch of sea salt

Instructions
 

Stuffing

  • Chop finely chinese cabbage and leeks and wash.
  • Peel and dice carrots. Do not forget that every ingredient has to be cut finely in order to fit in the dumplings.
  • Wash and slice fresh onions and garlic clove.
  • Dice pancetta slice.
  • Add all vegetables as well as pancetta in a large wok. Add fresh ginger. Season with salt, pepper, soya sauce and sesam oil. Leave to cook for 1 hour or until carrots are ready. Reserve.


Dough

  • Make a hole in flour. Add boiling water. Begin to mix with chopsticks and finish with your hands to make a ball. Do not overwork the dough.
  • Cover with cling film and place in your fridge for 15 minutes.
  • Roll out dough finely and cut into squares.
  • Place a large teaspoon of stuffing in the middle.
  • Brush a bit of white egg on two edges.
  • Double to obtain a triangle.
  • Take the two opposed ends and close your dumpling by pasting them together using a bit of white egg.
  • Go on until nothing left.

Sauce

  • Mix together soya sauce, rice vinegar and few drops of sesam oil.

Cooking

  • Fill a large casserole dish with water. Bring to a boil with a pinch of sea salt.
  • Cook dumpling for 2 to 4 minutes or until ready. The cooking time will depend on the thickness of the dough.

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Chinese food, Main course, Salty

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Comments

  1. Stéphanie (@CuisineMouton) says

    27 April 2015 at 22 h 12 min

    Chouette recette que tu nous proposes et superbement bien reussis!! MErci pour ta participation 🙂

    Reply
    • a French girl "cuisine" says

      27 April 2015 at 22 h 58 min

      Merci Stéphanie.

      Reply
  2. Mélina & Chocolat says

    28 April 2015 at 11 h 27 min

    Je ne connais pas, j’y goûterai volontiers! 🙂

    Reply
    • a French girl "cuisine" says

      28 April 2015 at 12 h 50 min

      Merci Mélina.

      Reply
  3. Miss Bretzel says

    28 April 2015 at 22 h 06 min

    Oh que c’est bien fait! Bravo!

    Reply
    • a French girl "cuisine" says

      28 April 2015 at 22 h 25 min

      Merci Miss Bretzel.

      Reply
  4. lacuisinedelillie says

    1 May 2015 at 13 h 23 min

    Quelle superbe recette! J’adore et les photos sont fabuleuses! Passe un très bon weekend! 🙂

    Reply
    • a French girl "cuisine" says

      1 May 2015 at 19 h 08 min

      Merci Lillie.

      Reply

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My name is Natacha and I live in Lausanne, Switzerland. You will find here typical and friendly french cooking to share with family and friends to embrace life! Read more...

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