Jiaozi
Jiaozi have been a Chinese staple for centuries, traditionally made as a family activity ahead of Lunar New Year, their shape said to resemble ancient gold ingots for good fortune.
Classic Chinese dumplings filled with seasoned pork and cabbage, pan-fried or boiled — a dish central to Chinese family gatherings and Lunar New Year celebrations.
Ingredients
Method
Mix pork, cabbage, spring onion, soy sauce and sesame oil into a well-combined filling.
Place a spoonful of filling in the centre of each wrapper, fold and pleat the edges to seal.
Pan-fry the bases in a hot pan for 2 minutes, then add a splash of water and cover to steam for 5 minutes.
Serve hot with a dipping sauce of soy sauce and black vinegar.
Wetting the wrapper edge with water before sealing ensures the dumplings hold together during cooking.
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