Chinese Pork Jiaozi

Name: Kinesiska jiaozi med fläsk
Total time: 45 min
Yield: 4

Prep time: 45 minServes: 4

Pairs with

Jiaozi's crispy bottom and juicy filling want sparkling or a crisp white — the dipping sauce's salt and acid need bubbles.

Ingredients

Dough: 300g plain flour, 150ml boiling water, pinch of salt
Filling: 300g pork mince, 200g cabbage finely chopped, 2 spring onions, 2cm ginger, 2 tbsp soy, 1 tbsp sesame oil
Dipping sauce: soy, rice vinegar, chilli, sesame oil

11. Mix flour and salt. Pour boiling water while stirring. Knead 5 minutes. Rest 20 minutes.
22. Mix all filling ingredients.
33. Roll the dough thin, cut out rounds. Fill and fold.
44. Pan-fry the jiaozi bottoms in oil for 2 minutes. Add water, cover, steam 6 minutes.
55. Serve with dipping sauce.