Thursday, October 8, 2009
Jiaozi 餃子, "Everyday Pork And Prawns Mince" Recipe 4
Jiaozi or gyoza (which is Japanese for Jiaozi 餃子) has to be one of the most popular snacks around. I'm especially partial to the pan fried version (potsticker); they are part soft and chewy and part crispy. I'm using my "everyday pork and prawn mince" for the filling, just added some extra garlic chives for a more traditional feel. So get some of that mince ready!!!
200g everyday pork and prawns mince , chives added
jiaozi wrapper (do not be confused with wonton wrappers)
small bowl of water
filling with chives added
start wrapping, wet edges with a little water
gather edges into neat pleats, repeat til all filling is used up
These are ready to be steamed in a lined steamer. Steam for 10 minutes.
Or in this case we are frying them today. Brush a pan with oil and arrange dumplings neatly. Fry for about 2 minutes til it starts to sizzle.
Remove the lid, the water should all but have evaporated and the bottom will start to sizzle again. Let it fry for about 5 minutes.
Tip it onto a plate, fried side up.
Ginger and chinkiang vinegar dipping sauce.