My kids prefer home made dumplings, or Jiaozi as they say in China. I have to make them a few times every month. And I always have one of the kids to help me with them. Because it takes some time to make them as I normally make so many of them.
Favourite filling; minced chicken, cabbage, spring onion, garlic, fresh ginger.
The sauce is mega important!! I like to mix Japanese soy sauce, a touch of rice wine and freshly squeezed ginger. All mixed together. Yum!!
I buy the dumpling (jiaozi) wrappers in a local Asian store. I normally buy the gyoza skins.
About 50 dumpling/gyoza wrappers
500 grams of Lönneberga minced chicken
2-3 spring onion, finely chopped
A hand full of finely chopped cabbage
Squeeze in some ginger (if you like ginger)
1 piece finely sliced garlic
1 table spoon rice wine
1 table spoon soy sauce
A touch of sesame sauce
Mix it all together
Prepare a table with the bowl of minced chicken
A glas of water
A wooden board to put the finished dumpling at. It should be a bit damp so they don’t get stuck.
A table spoon.
And then you put a table spoon full of the mix in the middle of the wrapper.
And then you dip your finger in a glass of water, and dampen the outer wrapper ring before you fold it together. Press the ends of the wrapper seal it to close. The water makes it easier.
Make little pleats all around the dumpling.
Cook them in a wok or a frying pan. You need a lid.
Add oil in the pan, add some dumplings. Fry more a short while.
Add water to the pan til the bottom is full, put the lid on. When the water is gone, then you let them fry on one or two sides (If you like them fried)
This is really nice to do with a group of friends. And you can freeze the ones you don’t use!!
Text and photo Malin Nordblom
Fab Foodie Swede
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