Ingredients
Skin :
200g flour
120ml water
4. Add corn flour, light soya sauce, oyster sauce, sesame oil and salt to the ground pork and mix well.
6. After at least 30 minute, take out the dough . On a floured board, form dough into round strips ( 1" diameter).
9. Use rolling stick to make thin round sheets of skin.
13. Put the jiaozi on a floured surface so that it would not stick to it or it may break when we remove it to cook later.
Filling:
150g ground pork
150g chinese chives ( cut into small pieces )
1/2 tsp salt
1 tbsp oyster sauce
1 tbsp light soya sauce
2 tbsp corn flour
1 tbsp sesame oil
Sauce :
2" young ginger （ cut into thin strips )
5 tbsp black vinegar
Preparation
1. Put flour into a large bowl. Add in the water bit by bit and mix with a pair of chopsticks as you are pouring in the water.
2. Knead the dough until smooth .
3. Cover the dough with damp cloth and set aside for 30 minutes.
4. Add corn flour, light soya sauce, oyster sauce, sesame oil and salt to the ground pork and mix well.
5. Cut the chinese chives into small pieces and add to the ground pork. Mix well. Keep in the refrigerator to season ( The fillings will be drier and easier for wrapping later ).
6. After at least 30 minute, take out the dough . On a floured board, form dough into round strips ( 1" diameter).
7. Cut into even pieces.
8. Roll each piece into round shape and then flatten each piece with your palm.
9. Use rolling stick to make thin round sheets of skin.
10. To make the jiaozi, first fold 3 pleats on one side of the skin.
11. Cup the pleated skin in your palm now like a pocket for putting in the filling.
12. Put fillings into the 'pocket' . Secure the middle section first by pinching the middle portion of the two sides of the skin together. Then slowly do the same thing to seal the two ends .
13. Put the jiaozi on a floured surface so that it would not stick to it or it may break when we remove it to cook later.
14. Boil about 1/2 pot water . When the water is boiling, put in the jiaozi one by one.
15. Get ready some ice water in a container big enough to put in the cooked jiaozi.
15. Get ready some ice water in a container big enough to put in the cooked jiaozi.
16. Jiaozi will float when it is cooked.
17. Put them into ice water for about 5 minutes.
18. Dish up Jiaozi from ice water to serve. Jiaozi is served with soya sauce and vinegar normally. Some prefer chili sauce.
Guotie ( Fried meat dumpling )
1. Heat up 2 tbsp oil in saucepan . Swirl the saucepan to ensure oil evenly cover the entire surface. When the saucepan is hot, put in the jiaozi and fry.
2 When one side is turning brown, turn to fry the other side.
3. Serve with young ginger strips in black vinegar.
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