Fried Jiaozi

Summary

Prep Time	45 mins
Total Time	45 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

For the dough:

500g flour
250 ml water
a bit salt
Flour for the work surface

For the filling:

Instructions

Knead a firm dough from flour, water and salt (if necessary use more or less water, it is important that the dough no longer sticks and can be kneaded well). Let the dough rest for about 30 minutes.
For the filling, cut the clove of garlic, Chinese cabbage, spring onions and ginger into small pieces and add to the minced meat. Season with salt and soy sauce. Then add some sesame oil and the chicken broth so that it becomes soft.
Knead the dough into a roll about 2 cm thick. Cut off pieces approx. 1 cm wide from this. Roll out the pieces with a rolling pin into 6 - 8 cm flat cakes (always from the center outwards, so that the resulting cakes are a little thinner on the outside than in the middle). Sprinkle a lot of flour on the worktop and the flatbreads so that the dough doesn`t stick anywhere.
Put 1 teaspoon of the filling on each flatbread and press it firmly around the edges (Tip: If you use some water that you put on the edge of the flatbread with a brush, it will be stickier there. It is only important that there are no openings anywhere afterwards where the filling can escape).
Now put some sesame oil in a well-coated pan, put the dumplings in it and cover them halfway with water. Cover the pan with a lid and let the jiaozi simmer until the water has evaporated. Now add a little more oil and fry the jiaozi on each side until crispy.
Tip: It works better if you put the Jiaozi in the freezer for 2 hours beforehand.

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