Chiaotzu (Stuffed Dumplings) Recipe
Ingredients
| Beef pork | 360 Gram | |
| Bamboo shoots | 60 Gram | |
| Soy sauce | 2 Teaspoon (Seasoning sauce:) | |
| Sesame oil | 3 Tablespoon (Seasoning sauce:) | |
| Ginger | 1 Teaspoon, chopped (Seasoning sauce:) | |
| Garlic | 2 Clove (5gm), crushed (Seasoning sauce:) | |
| Black pepper | 1/2 Teaspoon (Seasoning sauce:) | |
| Monosodium glutamate | 1/2 Teaspoon (Seasoning sauce:) | |
| Cabbage | 250 Gram (Seasoning sauce:) | |
| Salt | 1 Teaspoon (Seasoning sauce:) | |
| Flour | 450 Gram (Skins:) | |
| Warm water | 300 Milliliter (Skins:) | |
| Flour for kneading | ||
Directions
Flour for kneading Mince the meat and bamboo shoots and mix with the seasoning, sauce.
Mince the cabbage, sprinkle with salt and leave to stand for 2 minutes.
Then squeeze out all the liquid and add the cabbage to the meat mixture.
Blend well.
Place the flour in a bowl, make a well in the centre and add the water.
Work in the water until it is elastic and smooth, then leave the dough to rest for 10 minutes.
Roll into a cylinder and cut into 50 slices.
Then roll each piece into a 6-5-cm (2 1/2-in) circle, with the dough thinner at the edges.
Place 1 small spoonful of the filling in the centre of each circle and close in a half-moon shape.
Damp the edge and seal firmly.
Either steam on a damp cloth in a steamer for 8 minutes, arranging the chiaotzu so they do not touch, or boil for 5 minutes in boiling water.
Eat with a dipping sauce of red vinegar, sesame oil, soy sauce and garlic to taste.
Mince the cabbage, sprinkle with salt and leave to stand for 2 minutes.
Then squeeze out all the liquid and add the cabbage to the meat mixture.
Blend well.
Place the flour in a bowl, make a well in the centre and add the water.
Work in the water until it is elastic and smooth, then leave the dough to rest for 10 minutes.
Roll into a cylinder and cut into 50 slices.
Then roll each piece into a 6-5-cm (2 1/2-in) circle, with the dough thinner at the edges.
Place 1 small spoonful of the filling in the centre of each circle and close in a half-moon shape.
Damp the edge and seal firmly.
Either steam on a damp cloth in a steamer for 8 minutes, arranging the chiaotzu so they do not touch, or boil for 5 minutes in boiling water.
Eat with a dipping sauce of red vinegar, sesame oil, soy sauce and garlic to taste.
Chef
