Chinese Dumplings

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)
(makes 50+)

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

Wonton wrappers

· 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).

5 thoughts on “Chinese Dumplings

  1. Every once in awhile I get a craving for Chinese food and this one looks like it will fit. I enjoy seafood so the prawns caught my eye. Yummy!
    Enjoy your vacation break, your work will not go anywhere and you can play “catch up” pretty fast I am sure!

  2. Beautiful – I love the pak choi being added right in there.

    Funny that ‘real’ work (the kind that gets in the way of enjoyment) gets hidden beneath piles of cookbooks! Know that feeling rather well…

  3. Pingback: Tofu Dumplings « A Wee Bit of Cooking

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