Jiaozi - Stuffed Dumplings  Add/Read Comments

A recipe I discovered put the proportions as 350g plain flour to 300ml water; this was plain wrong. I used far less water to make the dough. Not sure of the exact amount but what was used made a soft and supple dough that rolled easily.

An admission - I bulked at the theme for Waiter being stuffed dumplings. Sure, the making of suet dumplings for a warming Autumnal stew had been accomplished, but 'stuffed' dumplings... oh my...

One of the great things about this blogging malarkey is the 'stretching' of ones culinary experiments; and this turned out damn good, even if I say so myself. So a little stretching was a good thing! A teaspoon of minced pork, pre-fried with a sprinkling of Chinese Five Spice and a splash of Balsamic plus a little chopped watercress, spinach and spring onion was placed between two squished rounds of the dough. (I think they are supposed to be triangle in shape, but that was a 'step too far'!) Dropped into boiling water for about 10 minutes they emerged as stuffed dumplings or Jiaozi in Chinese. Lacking in the aesthetics department admittedly, but dipped into a little sweet chili sauce they were damn tasty.