Jiaozi dumplings

For the dough
350g / 13g plain white flour
Cold water
Good pinch of salt

For the filling
100g / 3.5oz minced pork or beef
1 tbsp soy sauce
1 tsp salt
1 tbsp dry sherry or rice wine
Freshly ground pepper
3 tbsp sesame oil
1/2 onion, very finely chopped
4 tbsp water chestnuts, finely chopped
4 tbsp bean sprouts
1 small piece of ginger, very finely chopped
1 clove garlic, very finely chopped

Sift the flour and salt into a large mixing bowl and slowly add cold water until you have smooth dough. Knead the dough for around 5 minutes before covering and leaving to rest in a warm place for 30 minutes to an hour.

Place the minced pork or beef into a bowl and add the soy sauce, salt, rice wine / sherry and pepper before stirring well.

Add the sesame oil, onion, water chestnuts, bean sprouts, ginger and garlic, and again stir well.

Divide the dough into around 60 pieces and roll each piece out into a 3-inch circle.

Place 1 level tbsp of the mixture onto each circle and fold the dough over before pinching the edges firmly together.

To cook the dumplings, bring a large pan of water to the boil and cook the dumplings for 5–7 minutes. Pull one apart to see if the meat is cooked before removing from the heat. Dumplings can then be pan-fried if you’d prefer a crispy coating.

Serve with bowls of sweet chilli dipping sauce, and soy sauce with chopped spring onion and chilli if you like.

nutritional values (approx. per serving)

calories	fat	sat fat	sugars	salt
180	5.2g	1.0g	1.4g	1.0g

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