Dumplings - Today's recipe
When cooked in water: shui jiao
Or when Pan Fried = Jiao zi
Ingredients:
-Meat of choice (tofu works too)
-Shrimp -deveined and chopped
-Chinese chives (grows very well here! Or something aromatic)
-Chinese cabbage - blanched, chopped and squeezed
-Carrots - shredded
-ginger - generous and grated
-soy sauce
-wrappers - store-bought, or handmake (Never have made gluten-free, but if you do, let me know how it goes!!)
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| 1. Mix meat, ginger, soy sauce, and water (or excess water squeezed from chopped blanched cabbage) in one direction until sticky |
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| 2. Add chopped vegetables - Chinese chives, blanched cabbage, shredded carrots... |
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| 3. Wrap like this, or whatever works - as long as it's well enclosed |
Shui Jiao: 4. Add dumplings to boiling water. Medium heat. When water comes back up to boil, add ~ 1 cup of water. Do this 2x total. Total cooking time ~10min.
OR-
Pan Fried: 4. Fill well-oiled pan up with dumplings. Add ~ 1 cup of water. Cover. Let all the water evaporate, and then cook a bit longer until bottom browns nicely.
5. Dipping sauce: Some combo of sliced garlic, soy sauce, rice vinegar, and sesame oil
...and Siracha on the side
Enjoy :D
