Dumplings

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!!)

1. Mix meat, ginger, soy sauce, and water (or excess water squeezed from chopped blanched cabbage) in one direction until sticky

2. Add chopped vegetables - Chinese chives, blanched cabbage, shredded carrots...

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