Vegetable and Shiitake Jiaozi
Ingredients
- 24 pcdumpling wrappers (at room temperature)
- 200 gChinese cabbage (very finely chopped)
- 100 gfirm tofu (crumbled)
- 80 gshiitake mushroom (finely diced)
- 1 pcCarrot (finely grated)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced)
- 1 pcGarlic (minced)
- 2 tbspsoy sauce
- 1 tbspSesame oil
- 2 tbspPeanut oil (for the pan)
- 10 gFresh ginger (peeled and grated)
Method
A thin dough hiding a crunchy, juicy filling. The bottom is seared brown and crispy, while the top remains soft, cooked by trapped steam.
- 1
Finely chop the Chinese cabbage, shiitakes, and firm tofu. Grate the carrot and the fresh ginger. Everything must be very fine so the filling is homogeneous and doesn't pierce the dough.
- 2
In a pan, sauté the vegetables with the chopped garlic, green onion, and ginger. Deglaze with soy sauce and sesame oil. The filling should be dry but glossy.
- 3
Place a small spoonful of filling in the center of the wrapper. Moisten the edge with a wet finger. Fold in half and make small pleats on one side only to seal.
- 4
Heat the peanut oil. Place the dumplings. When the bottom is golden brown, pour in 50ml of water and cover immediately. Let evaporate until it crackles again.
Frequently asked questions
How do you get this dish right?
- Squeeze the cabbage well after chopping to remove excess water.
- The bottom of the dumpling should be deep brown; it should 'sing' when scraped with a spatula.
How long does this dish keep?
Freezes very well raw, flat on a tray before bagging.
