Jiaozi are one of the major foods eaten during the Chinese New Year, as well as year-round in the northern provinces. They look like the ancient golden ingots (yuan bao) used for money, and the name sounds like the word for the earliest paper money, so serving them is believed to bring prosperity.
- 300 g (2 cups) plain flour
- 125 ml (½ cup) warm water
- 100 g pork mince
- 100 g raw prawn meat, coarsely chopped
- small bunch garlic chives or 2 spring onions (green parts only), finely sliced
- 2 tbsp finely diced bamboo shoot
- 1 tbsp finely diced ginger
- ½ tbsp finely diced garlic
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 60 ml (¼ cup) soy sauce
- 1 tbsp rice vinegar
- 1 tsp white sugar
- 1 tsp sesame oil
- ½ tsp chilli oil
- coriander sprigs, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 30 minutes
Process flour and the water in a food processor until incorporated. Turn out dough onto a lightly floured surface and knead until smooth. Cover dough with a damp cloth and rest for 30 minutes.
Roll dough into long cylinders, about 3 cm thick. Cut cylinders into 1cm pieces. Flatten pieces with the palm of your hand to form discs, then roll out to about 7 cm diameter.
To make filling, combine pork, prawn, garlic chive or spring onion, bamboo shoot, ginger, garlic, soy sauce and sesame oil. Place small spoonfuls of filling in centres of dough rounds. Fold two sides over center to enclose filling and pleat edges to seal.
To steam, grease surface of a large steamer and preheat. Alternatively, line steamer with cabbage leaves. Steam dumplings for about 6 minutes or until cooked.
Meanwhile, to make the dipping sauce, combine all ingredients.
Serve jiaozi hot with coriander sprigs and dipping sauce.