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.
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
Recipe Type: Main course
Cuisine: Chinese
Author:
Prep time:
Cook time:
Total time:
Serves: 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. [br][br][img src=”http://www.frenchgirlcuisine.com/wp-content/uploads/chinese-dumpling-jiaozi-4.jpg” width=”700″ height=”1050″ class=”aligncenter size-full” title=”Chinese dumpling” alt=”Chinese dumpling”][br]
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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![[FR] Je les trouve tellement belles ces tomates de @marchecuendet que j'avais envie d'en partager une avec vous. Comme je vous l'ai déjà dit en story, je poste peu de nouvelles recettes en ce moment alors que j'en ai des dizaines en réserve car je travaille d'arrache-pied pour terminer mon nouveau site qui vous offrira une nouvelle fonction de recherche pour découvrir de manière facilité toutes les recettes!⠀⠀⠀⠀⠀⠀⠀⠀⠀
[EN] I find these tomatoes so beautiful that I wanted to share one with you. As I already told you in story, I am posting few new recipes at the moment when I have dozens of them in reserve because I am working hard to finish my new site which will offer you a new function of search to easily discover all the recipes!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Chouette recette que tu nous proposes et superbement bien reussis!! MErci pour ta participation 🙂
Merci Stéphanie.
Je ne connais pas, j’y goûterai volontiers! 🙂
Merci Mélina.
Oh que c’est bien fait! Bravo!
Merci Miss Bretzel.
Quelle superbe recette! J’adore et les photos sont fabuleuses! Passe un très bon weekend! 🙂
Merci Lillie.