Not much mention of teaching in this blog recently. School is but a hazy memory. I’m 100% in holiday mode. You can see the tell-tale signs of my state of mind around the house: the marking I brought home hasn’t made it out of my car boot; last weeks’ TES is still in its wrapper; a half hearted attempt at term planning lies neglected under well-thumbed cook books. Usually by this point in the holidays I have taken a day to think about school and prepare materials. Haven’t even considered it this time…
The following recipe has been adapted from one published several years ago in a Sunday newspaper. The article was called “Chinese Revolution”. It explained how the re-education policy in china affected one man’s family. Wish I could remember the gentleman’s name. This was his mother’s recipe.
There is no denying the fact that making jiaozi is fiddly and time consuming. I find the process quite relaxing though. And the outcome it definitely worth it. Serve with sweet chilli sauce, plain soy sauce or a mixture of soy sauce, crushed garlic and sesame oil.
Chinese Dumplings (Jiaozi)
For the filling:
1 head of pak choi, finely chopped
225g minced pork
100g prawns, finely chopped
5 spring onions, finely chopped
15g ginger, finely chopped
150 ml ground nut oil
2 large eggs
2 tbs rich soy sauce
1 tbs rice wine
¾ tbs salt
1 tbs sesame oil
· Salt the pak choi and leave for 30 mins then squeeze dry.
· Beat the eggs lightly then using 30 ml oil stir fry the eggs over a high heat until they are golden and crispy.
· Combine all the filling ingredients using your hands.
· Put one teaspoon of filling in the centre of each wonton wrapper. Wet the edge of the wrapper and fold over, pinching to seal.
· The dumplings can now either be boiled in water for 6 mins, steamed for 10 mins or deep fried for 4 mins (until golden).Jiaozi freeze well and can be cooked from frozen.
To freeze: line up dumplings on a baking tray and put in freezer. Once frozen divide into portions and seal in plastic bags.
To cook from frozen: boil for 8-9 mins or deep fry for 5-6 mins (until golden).