The Chinese dumplings are very variable in terms of the filling, my recipe is just a reference that can be modified very well. Purely vegetarian is also possible.
First prepare the dough:
Mix the flour and salt and slowly add the water that has been boiled shortly beforehand. Simply use two chopsticks to stir and, when the dough is well mixed, switch to knead with your hands. Then it is no longer a problem with the initially hot water. A clean and straightforward affair thanks to the chopsticks. The dough should really be kneaded for several minutes, then it will be really soft and smooth.
At the end, shape the dough into two balls of the same size. Then take the first one. Shape these into a long, uniform strand and fold them into a donut ring. Press the ends together. Do the same with the second ball of dough. Now the rings next to each other on e.g., put a board, cover and let rest.
In the meantime, prepare the filling:
Dice the zucchini, carrot, ginger and garlic very small. (Chinese cabbage and spring onions also go very well, then cut them very small.) Add everything to the mince.
Since I cook a lot by eye, the information has to be adjusted accordingly. The vegetable chopping mixture should have a good consistency and stick together. I would tend to 1/3 vegetables and 2/3 mince so that this is a given. If available, add a little splash of sesame oil and a dash of soy sauce. It doesn`t need any more spice. Mix everything well and set aside.
Now divide the first dough ring in the middle with a knife and lay the two straight strands parallel in front of you. Divide these again in the middle and place them parallel to each other again so that you have four pieces of dough in front of you. Now divide these three times evenly. So exactly 16 dough pieces of approximately the same size come out.
Briefly press each piece of dough flat with your hand and set aside a little floured, so that it is already somewhat preformed. Do the same with the second dough ring and you have 32 round, equal-sized pieces of dough in front of you that can be processed. Always have some flour close by and sprinkle the countertop as needed.
Use a rolling pin to roll out each individual dough into a flat circle. The finished dough circles should be very thin and even. They can be stacked floured on top of each other or you can finish each dumpling straight away.
Place each circle of dough in the slightly hollow hand so that a small hollow is created. Now take some of the filling out of the bowl (it`s best to use a normal breakfast knife) and put it in the middle. Then you use your thumb for help and pretend to fold the dough pocket, but leave a gap and don`t press the dough together yet. Then press the dough together like a fan from right to left (or vice versa for left-handers). The side that is distant from you fans out piece by piece over the side facing you, which remains smooth. This creates this practical form of non-falling dumpling. It is best to collect all dumplings on a floured plate, if possible without touching each other.
Now the recipe is about the pot sticker version. This means that the jiaozi are seared before they are cooked. When roasting you have to work in two passes because of the amount.
Heat a not too small amount of oil, if possible sesame oil, in a pan. Place the first 16 dumplings in a row and let them brown from below. When a good browning level is achieved after a few minutes, add 100 ml of water, put a lid on the pan and turn the heat down to a low temperature. The dumplings cook through within a few minutes.
In the meantime, put the dip ingredients in a bowl (the measurements are not exact, everything is free to feel). You can also add a little spring onion or toasted sesame seeds.
Take the dumplings out of the pan, serve them or keep them warm while the next portion is frying.
Ingredients
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