Pork and scallion jiaozi

Ingredients

• 500 g T55 wheat flour
• 250 ml Warm water
• 400 g Ground pork (shoulder, about 20% fat)
• 150 g Fresh scallion
• 15 g Fresh ginger
• 3 tbsp Light Chinese soy sauce
• 1 tbsp Shaoxing wine
• 1 tbsp Toasted sesame oil
• 1 pinch Ground white pepper
• to taste Salt
• 4 tbsp Water (for the filling)
• 3 tbsp Chinkiang black vinegar
• 1 tbsp Chili oil

Method

1. Prepare the jiaozi dough (or use store-bought wrappers): mix the flour and warm water, knead until a smooth and elastic ball forms. Cover with a damp cloth and let rest.
2. Finely chop the scallions and grate or mince the fresh ginger.
3. In a large bowl, mix the ground pork with the soy sauce, Shaoxing wine, minced ginger, white pepper, and salt. Work the meat by hand, gradually incorporating the water, always in the same direction, until the filling becomes sticky and supple.
4. Fold the toasted sesame oil into the filling, then add the chopped scallions just before folding. Mix gently so as not to crush the scallions.
5. Roll the dough into a log, cut into equal small pieces, flatten them with your palm, then roll into thin disks.
6. Place a spoonful of filling in the center of each disk, fold in half, and pinch the edges to seal well, forming accordion pleats if possible.
7. Bring a large pot of water to a boil. Plunge the jiaozi in small batches, stirring gently with the back of a ladle to prevent them from sticking to the bottom.
8. Each time the water returns to a boil, add cold water to calm it. Repeat twice in total. The jiaozi are cooked when they float to the surface, are well puffed, and the dough becomes slightly translucent.
9. While cooking, prepare the dipping sauce by mixing the Chinkiang black vinegar, soy sauce, and chili oil in a small bowl.
10. Drain the jiaozi carefully and serve immediately, piping hot, with the dipping sauce.

Nutrition

Per serving

Energy

726.6 kcal

Protein

32.42 g

Carbohydrate

92.94 g

Fat

23 g

Fibre

5.08 g

Calcium

80.26 mg

Iron

2.68 mg

Magnesium

76.35 mg