Boiled Dumplings (Jiaozi)
Ingredients
4 1/2 cups (500 g) flour,
sifted
10 1/2 oz (300 g) lean boneless pork or mutton,
minced
1 tsp salt, or to taste
6 1/2 tbsp (100 g) scallions, chopped
2 tsp ginger, chopped
1/8 tsp five-spice powder
1/2 tsp MSG
Directions
- Mix the flour with 3 1/2 oz (100 ml)
of water to make a dough. knead until
smooth and let stand for 30 minutes.
- To prepare the filling, mix the pork
or mutton with 7 oz (200 ml) of water
and the salt. Stir in one direction until
it becomes a paste. Add the scallions
and blend well. divide filling into 100
portions.
- Divide the dough into 4 portions and
roll into long rolls. Cut each into 25
pieces. Flatten each piece and roll into
2 inches (5 cm) circles. Place 1 portion
of filling in the center of each wrapper
and fold the dough over it, making a bonnet-shaped
pouch. Pinch the edges together to seal
the dumpling. Repeat until all the dough
and filling are used.
- Bring 8 cups (2 litres) of water to
a boil over high heat, Add half the dumplings.
Stir them around gently with a ladel,
and let the water return to a boil. Add
enough cold water to stop the boiling,
then bring back to a boil. When the water
boils again, add more cold water and bring
to a boil a third time. The dumplings
will be done when they float to the surface.
Remove, drain well, and serve.
