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Chiaotzu (Stuffed Dumplings)

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Ingredients
  Pork/Beef 12 Ounce (360 gram)
  Bamboo shoots 2 Ounce (60 gram)
For seasoning sauce
  Soy sauce 2 Teaspoon
  Sesame oil 3 Tablespoon
  Chopped ginger 1 Teaspoon
  Garlic 2 Clove (10 gm), crushed
  Black pepper 1⁄2 Teaspoon
  Monosodium glutamate 1⁄2 Teaspoon
  Green cabbage 8 Ounce (250 gram)
  Salt 1 Teaspoon
For skins
  Flour 1 Pound (450 gram)
  Warm water 1⁄2 Pint (300 milliliter)
  Flour 1 Tablespoon (for kneading)
Directions

Flour for kneading Mince the meat and bamboo shoots and mix with the seasoning, sauce.
Mince the cabbage, sprinkle with salt and leave to stand for 2 minutes.
Then squeeze out all the liquid and add the cabbage to the meat mixture.
Blend well.
Place the flour in a bowl, make a well in the centre and add the water.
Work in the water until it is elastic and smooth, then leave the dough to rest for 10 minutes.
Roll into a cylinder and cut into 50 slices.
Then roll each piece into a 6-5-cm (2 1/2-in) circle, with the dough thinner at the edges.
Place 1 small spoonful of the filling in the centre of each circle and close in a half-moon shape.
Damp the edge and seal firmly.
Either steam on a damp cloth in a steamer for 8 minutes, arranging the chiaotzu so they do not touch, or boil for 5 minutes in boiling water.
Eat with a dipping sauce of red vinegar, sesame oil, soy sauce and garlic to taste.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Pork
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes

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