Steamed Dumplings

  • 300 g
  • 150 ml
  • 250 g
    Chicken (Ground Diced)
  • 1 large
    Onion (Chopped)
  • 2 tbsp
    Soy Sauce
  • 1 tbsp
    Rice Vinegar
  • 1 tbsp
    Olive Oil
  • 1 clove
    Garlic (optional)
  • Salt and pepper (to taste)
  • 1
    Place the flour in a bowl and make a well in the center. Add water and stir with a spatula or spoon. Then knead the dough with your hands until it becomes smooth. Continue kneading for about 10 minutes until the dough is elastic. Let it rest for 1 hour.
  • 2
    In a large bowl, mix together the ground pork or diced chicken, onion, soy sauce, rice vinegar, olive oil, garlic, salt and pepper.
  • 3
    On a floured surface, roll out the dough to a thickness of about 0.5cm and use a round cutter to cut out circles.
  • 4
    Place about 1 teaspoon of the meat mixture in the center of each circle.
  • 5
    Fold the dough in half and pinch the edges together with your fingers.
  • 6
    Boil the Jiaozi in a pot of boiling water for 3-4 minutes or until they float to the surface.
  • 7
    Remove the Jiaozi from the water and place them on a serving plate.

Steamed dumplings are a traditional dish that is enjoyed in many parts of the world, particularly in East and Southeast Asia. They are a type of dumpling that is cooked by steaming, which gives them a delicate and light texture. Steamed dumplings are usually made with a filling of meat, vegetables, or a combination of both, and are often served with a dipping sauce.

The process of making can be time-consuming, but the end result is well worth the effort. The dough for the dumplings is typically made from flour, water, and salt, and is then rolled out and cut into circles. The filling is then placed in the center of each circle, and the edges are pinched together to seal the dumpling.

One of the advantages of steaming dumplings is that it is a healthier cooking method than other methods, such as frying or deep-frying. When dumplings are steamed, the filling is cooked in its own juices, which helps to retain the nutrients and flavor of the ingredients. Steaming also results in a lighter and more delicate texture than frying, which can be heavy and greasy.

There are many variations of steamed dumplings, depending on the filling and the region in which they are made. For example, in China, steamed dumplings are known as “baozi” and are often filled with pork and cabbage. In Japan, they are called “gyoza” and are often filled with a mixture of pork and vegetables, such as cabbage and garlic chives. In Korea, steamed dumplings are known as “mandu” and are often filled with meat and vegetables, such as kimchi or tofu.

Steamed dumplings can be enjoyed as a main course or as an appetizer. They are often served with a dipping sauce, which can vary depending on the filling and the region. In China, a common dipping sauce is a mixture of soy sauce, vinegar, and sesame oil, while in Japan, a dipping sauce made with soy sauce, rice vinegar, and chili oil is popular.

Overall, steamed dumplings are a delicious and healthy dish that is enjoyed by people all over the world. They are a perfect choice for those who are looking for a light and flavorful meal that is full of nutrients and taste.