When I was 15, my family and I moved to China and lived there for many years where I developed a love and appreciation for Chinese cuisine. I was enthralled by the array of delicious street food on every corner and every street. A huge bag of Chinese dumplings, or ‘jiaozi’ could be bought for less that £1 and made a great snack – once you have one, I assure you that you will keep going in for more! They are quite fiddly to make until you get the hang of things, but persevere!
Ingredients:
skins:
125g plain flour
50ml water
pinch salt
dumpling filling:
300g prawns (uncooked)
10 strands chive, chopped
1/4 red chilli pepper
1” knob fresh ginger
2tbsp rice wine vinegar
juice of 1/2 lime
1tbsp fish sauce/light soy sauce
splash dark soy sauce
pinch salt
ginger dipping sauce:
2” knob fresh ginger
1tbsp light soy sauce
2tbsp rice wine/dry sherry
1tsp sesame oil
Method:
for the dipping sauce:
– mix together all dipping sauce ingredients and gently heat for a few minutes in a small saucepan, then set aside
for the skins:
– combined all ingredients until they form a dough and form into a 2” log
for the filling:
– place all filling ingredients in a food processor and blitz until well combined
assembly:
– cut 1cm slices from the dough log and form into a ball between your palms
– the skins need to be rolled out individually – gently flatten each ball with your palm and then, using a small rolling pin, roll from the outside into the centre, turning the skin as you do so until it is 1mm thin, with the centre slightly thicker than the edge
– to fill, hold each skin in your palm and place a rounded tsp on the filling in the centre
– fold the skin gently in half and press the edges together firmly from the outer sides to the middle, making a crinkled effect
– place each dumpling onto a well floured surface before cooking
to cook:
– boil a pan of water and place the dumplings in once boiled
– simmer for 3-4 minutes until the skins turn slightle translucent, but still feel firm to the touch – be careful not to overcook or they will break open between your chopsticks when you eat them!
– serve piping hot with the dipping sauce
*these dumplings can also be pan fried – to do so, heat 1-2tbsp vegetable oil in a large skillet until smoking hot, then place the dumplings bottom side down in the pan for 1-2 minutes until golden brown – next add a splash of water and cover the skillet with a lid to allow the dumplings to steam for 3-4 minutes – uncover the lid to allow any excess water to evaporate before serving.
**if you wish to freeze your dumplings, spread out on a tray covered in greaseproof paper to freeze to avoid them sticking together – once frozen, you can put them all together in a bag or container. Freeze uncooked!