Vegetable dumplings (jiaozi)
- Preparation and cooking time
- Total time
- + Resting + Cooling
- A little effort
- Serves 4
Skip to ingredients
DUMPLING DOUGH
- 250g plain flourplus extra for dusting
- ½ tsp sunflower oil
FILLING
- 1 tbsp vegetable oil
- 5 cloves garlicfinely chopped
- 140g carrotblanched and drained, then finely chopped
- 75g mooliblanched and drained, then finely chopped
- 30g celeryfinely chopped
- 30g sweetcorn
- 1 piece chinese black fungussoaked and shredded
- 25g glass noodlessoaked
- 3 water chestnutsfinely chopped
- ¼ tsp ground white pepper
- ¼ tsp toasted sesame oil
- ½ tbsp cornflour
TO SERVE
- chiu chow chilli oil, soy sauce or black vinegar (optional)
- crushed garlic cloves, sliced spring onion and sesame seeds
Nutrition:
- kcal332
- fat5.6g
- saturates1g
- carbs60.6g
- sugars3.2g
- fibre4.1g
- protein7.7g
- salt3.1g
Method
step 1
To make the dough, put the flour in a big bowl. Add ½ tsp of salt and the oil. Gradually pour in 175-200ml of cold water, mixing with chopsticks or a spatula to form a dough. Cover and leave to rest for 30 minutes.
* To make the dumpling wrappers green, follow the recipe tip in the intro above.step 2
While the dough is resting, prepare the filling. Heat the oil in a wok or frying pan and fry the garlic for 1 minute until just turning golden. Add the vegetables, fungus, noodles, chestnuts, pepper, sesame oil and 2 tsp of salt, and stir-fry for 5 minutes until softened. Add the cornflour with 1 tbsp water and mix well. Leave to cool.
step 3
Knead the dough in the bowl until you have a smooth ball. Roll the dough on a floured worksurface into a long cylinder, 3cm in diameter. Divide into 20-25 pieces. Roll each piece flat into a 7-8cm circle. Put a heaped teaspoon of the filling into the middle of a wrapper. Wet the sides with water, fold the wrapper over the filling into a half moon shape, pinch the sides to seal and put onto a baking tray dusted with flour. Repeat with the remaining wrappers and filling.
step 4
Boil a large pan of salted water, then add half the dumplings, stirring gently, so they don’t stick together. Bring the water to the boil again, then add 120ml of cold water. Cover and return to the boil. Once boiling for the third time, strain and put the dumplings on a serving plate. Serve immediately with chilli oil, soy sauce or black vinegar, topped with the crushed garlic, spring onions and sesame seeds. Repeat with the remaining dumplings.
