Golden, juicy, done in minutes: How to nail your first jiaozi

Berlin (dpa) – They are considered the oldest dumplings in China and have inspired similar dishes like gyoza elsewhere in Asia. Jiaozi are a great choice for a first attempt at making dumplings at home, says Stefan Leistner, a food blogger and specialist in teaching Asian cuisines. That's because the thin dough is easy to shape and fill, he said. He likes to prepare the Chinese parcels as follows. Ingredients for about four servings: For the dough: 200 g wheat flour 120 ml water 1/2 tsp salt For the filling: 250 g minced pork 100 g pak choi two spring onions three shiitake mushrooms one piece of ginger (about 2 cm) one clove of garlic 1 tbsp light soy sauce 1 tsp dark soy sauce 1 tsp sesame oil 1 tbsp Shaoxing rice wine 1 tsp cornflour one egg salt pepper For the dip: 2 tbsp soy sauce 1 tbsp rice vinegar 1/2 tsp chilli oil Method: First knead the flour, water and salt into a smooth dough, then leave to rest for one hour. For the filling, finely chop the vegetables, squeeze out any liquid, then mix with the minced pork, egg, spices and sauces. Roll the dough out thinly, cut out circles, fill and seal. Pan-fry the dumplings in a little oil until golden brown, add a splash of water, cover and cook for about five minutes. Mix the dip and serve with the jiaozi. The following information is not intended for publication dpa/tmn hpz yyzz n1 xlt cwg lue

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