Sunday, February 14, 2010
Chinese Dumplings (Jiaozi) and Egg Rolls (Spring Rolls)
I always have to modify the recipe a bit- I omitted the pork because I wanted to do an all veggie one- and I wanted to use the same mixture for the egg rolls/spring rolls. And since I don't eat mushrooms I changed the veggies around a bit too. You can add whatever veggies or meats you like. Also, these dumplings are fried and then steamed- trying to stay authentic- but I actually prefer the taste of just fried ones, so you don't have to do the extra steaming if you like them crunchy. I primarily used this site for the recipe http://lilyng2000.blogspot.com/2009/01/pot-stickers.html
finely chopped cabbage
fresh grated ginger root
diced red peppers
ground pork (I omitted)
hoisin sauce (use very sparingly)
Mix dough, kneading until smooth and set aside to rest.
I let all my veggies sit in the stock and sauces for about half an hour, then drained all the liquid out. Because I was frying & boiling I didn't pre-cook the veggies. If you're just going to fry I'd recommend frying the veggies in a wok before stuffing- just make sure to drain any liquid really well before you stuff.