Friday, 30 October 2009
Chinese pork & garlic chive dumplings, otherwise known as Jiu Cai Jiaozi, happen to be one of the most delicious things on earth. Pan-fried and served with strong, black vinegar and spicy chilli . . . . one of my all time favourite things to eat.
I wasn't daring enough to make the dough, but I thought I was pretty brave to attempt assembling them myself. I was very pleased with the results and even shared the excess with Stinky and M.E., who seemed very happy with that.
To decide how to make them, I scoured the internet for Jiu Cai Jiaozi recipes and came across the very simple steps provided by Billy from A Table For Two. They were so good I kicked myself for forgetting to thank him when we ran into each other at a Peruvian degustation (see Billy, there was a reason I thought I knew you).
These seriously good dumplings are my pasta offering to Presto Pasta Nights hosted by fellow Aussie blogger Haalo from Cook (almost) Anything At Least Once.
Jiu Cai Jiaozi (Chinese Pork & Garlic Chive Dumplings)
Recipe by A Table For Two. Makes 30 dumplings.
500 gram pork mince
1 bunch garlic chives (chopped)
3 cloves garlic (chopped)
1 teaspoon grated fresh ginger
1 packet of dumpling skin (30 skins)
1 tbsp corn flour
2 tbsp rice wine
Salt & pepper, to taste
1. Add all ingredients into a large bowl (except the dumpling skins) and mix well together.
2. Fill a small bowl with water and set aside.
3. Scoop a tablespoon of the mixture and lay it in the centre of a dumpling skin.
4. Dip your index finger in the water, then run it around the edge of the dumpling skin.
5. Fold the skin in half from bottom to top, press the skin together and seal the mixture inside.
6. From the centre, overlapping the skin inwards from both sides until it reaches the pointy edges.
7. Run the edges and press tightly with 2 fingers to make sure the dumpling is properly sealed.
1. Inside bamboo steamer baskets, lay some iceberg lettuce and make sure is flat enough to put dumplings on top without falling over.
2. Arrange 6 to 8 dumplings inside basket without touching each other so they don’t stick together when cooked.
3. Use a wok and pour 2 cups of water and let it boil in medium heat. Place the steamer basket inside the wok and cover it with a lid. Let it simmer for 10 – 15 mins or until the dumpling skins looks translucent then it is ready.
1. Heat up a frying pan with a little bit of vegetable oil.
2. Put some dumplings in the pan and lay flat on one side. Make sure they don’t touch each other to avoid sticking together.
3. Pour 2 tablespoon of water in the pan, and quickly cover it with a lid.
4. Few minutes later, flip the dumplings and fry the other side. Again, pour 2 tablespoon of water and cover it with a lid.
5. Fry the dumplings until crisp and golden brown then it is ready.
Billy's note: the dumplings usually go with condiments of soy sauce, sesame oil and black vinegar. A hot spicy chilli paste is also an essential condiment with the dumplings.
Anna’s variation: I added that grated fresh ginger for extra kick.