Jiaozi-Guotie (Boiled and Pan-Fried Meat Dumplings)

chopstix.co.uk

Born in Asia means that food is part of who I am. Love to cook from scratch if I have the time, and with clever shortcuts and substitutes if not.

275g / 10 oz unbleached white flour

225 to 350 ml/8 to 12 fl oz very hot water

subheading: For the filling:

225 g/8 oz cabbage, finely chopped

100 g/4 oz minced pork

100 g/4 oz medium-sized uncooked prawns, peeled and finely chopped

25 g/1 oz black mushrooms, soaked, stems removed, and finely chopped

1 tbsp light soy sauce

1 tbsp dark soy sauce

1 tbsp rice wine or dry sherry

1 tbsp sesame oil

1 tsp salt

1 tsp freshly ground black pepper

3 tbsp peanut oil, for the wok

225 ml/8 fl oz very hot water, for the wok

subheading: Dipping sauces:

chilli bean sauce

white rice vinegar

dark soy sauce

Note: Ingredients may have been altered from the original.

Directions at chopstix.co.uk

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