Delicious Chinese dumplings that are prepared with flour dough and filled with a stuffing of pork, beef, shrimp or vegetables.
For the dough
For the stuffing
A few rehydrated Chinese mushrooms(e.g. wood ears)
A handful of fresh bean sprouts
1(1-inch) piecefresh ginger, grated
Mix the flour and salt. Add a little water and form homogeneous dough, not too soft. Do not add more water than necessary.
Let the dough rest at least 45 minutes covered with a cloth in a dry place.
Generously flour dough. Roll it in the pasta machine (ravioli position) and form very thin and wide strips that you will need to cut with a round cookie-cutter (ideally about 3-inch/8cm diameter).
Slightly brown some green onions in a little oil and then add the stuffing ingredients in the order indicated above. Cook at high temperature just enough time to reduce the liquid, stirring constantly.
Stuff raviolis (stuffing must be cold) and place them on a floured surface.
To close the raviolis, you can use some cornstarch diluted in water.
Place a little less than a tablespoon of filling in the middle of the wrapper. Fold the wrapper in two to form a semi-circle and pinch it at half point at the top.
Pinch the wrapper over twice on each side of the initial middle pinch by folding about ¼ inch (5mm) of the wrapper. You will end up with 5 pinches therefore forming a fan-shaped dumpling.
Three cooking modes are possible:-Steamed (zhēngjiao)- Boiled (shuijiao)- Fried (guotiē)
You can choose to consume the jiaozi by themselves or in a broth of meat or chicken.