Vegetable and Shiitake Jiaozi

A thin dough hiding a crunchy, juicy filling. The bottom is seared brown and crispy, while the top remains soft, cooked by trapped steam.

• Prep time: 40 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 232
• Protein: 8 g
• Carbs: 19 g
• Fat: 14 g

Ingredients

• 24 piece dumpling wrappers ( at room temperature )
• 200 g Chinese cabbage ( very finely chopped )
• 100 g firm tofu ( crumbled )
• 80 g shiitake mushroom ( finely diced )
• 1 piece Carrot ( finely grated )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( thinly sliced )
• 1 piece Garlic ( minced )
• 2 tbsp soy sauce
• 1 tbsp Sesame oil
• 2 tbsp Peanut oil ( for the pan )
• 10 g Fresh ginger ( peeled and grated )

Instructions

1. Filling preparation

   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. Sauté the filling

   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. Folding the dumplings

   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. Combined cooking

   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.

Chef's tips

• 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.

Storage

Freezes very well raw, flat on a tray before bagging.