Jiaozi dumplings

Ingredients

Quantities for 4 servings.

• 400 g Plain flour
• 200 ml Warm water
• 400 g Minced pork, fatty
• 400 g Chinese cabbage, finely shredded
• 4 piece Spring onion
• 20 g Ginger
• 2 tbsp Soy sauce
• 1 tbsp Sesame oil
• 80 ml Cold stock
• 3 tbsp Neutral oil
• to taste Black vinegar for dipping
• to taste Salt

Method

1. Knead a dough from the flour and warm water for eight minutes and rest it under film for half an hour.
2. Salt the shredded cabbage and leave it fifteen minutes, then squeeze it dry by hand.
3. Work the pork with the ginger, soy and sesame oil in one direction, trickling in the stock until the mass turns tacky. Fold in the cabbage and spring onion.
4. Roll eight-centimetre rounds, thinner at the edge and thicker in the middle. Add filling and pleat one side shut.
5. Heat the oil in a pan, set the dumplings in seam up and fry three minutes to a golden base.
6. Pour in a hundred millilitres of water and cover at once. After seven minutes take the lid off and let the water go, back to a crisp base.