Chives dumplings – jiu cai jiao zi
This is similar to the Japanese gyoza. Other than having slightly different fillings, both are cooked in the same way. Prior to steaming, the dumplings are pan-fried until the bases are browned and stuck to the pan, thus its Chinese name guo tie, which literally means “sticking to the pan”
Makes about 35 pieces
– Chives 100 g (31/2 oz), chopped
– Cooking oil 1 Tbsp
– Minced pork 300 g (101/2 oz)
– Salt 2 g (1/15 oz)
– Chicken powder 2 g (1/15 oz)
– Sugar 10 g (1/3 oz)
– Potato starch 5 g (1/6 oz)
– Ground white pepper a dash
– Sesame oil a dash
– Ginger juice a dash
– Hong Kong flour 200 g (7 oz)
– Bread flour 50 g (12/3 oz)
– Water 130 ml (42/5 fl oz)
– Cooking oil a dash
– Salt a pinch
Mix filling ingredients in a large mixing bowl. Mix in chopped chives,
cover with cling film and refrigerate for 20–30 minutes.
Mix pastry ingredients together until a smooth dough forms.
On a fl oured surface, roll dough into a long cylinder. Divide dough into
35 equal pieces.
Lightly flatten each piece into a fl at round disc. Spoon fi lling into dough
round and form pleats at the top to seal it.
Heat oil in a pan. Arrange each dumpling to sit nicely on its flat side in
the pan. Leave dumplings to pan-fry until the bases have browned.
Add water until it is about 1 cm (1/2 in) high. Cover and leave dumplings
to cook over high heat until water has almost evaporated.
Food: Chives dumplings