Jiaozi Chinese Dumplings
DUMPLING / JIAOZI CHICKEN By: @aniktriwina
Material :
- 360 grams of boneless chicken thigh meat in a coarse blender
- 100 grams of peeled shrimp, cut into small pieces "350 grams of cabbage/cabbage, cut into small pieces"
- 2 scallions cut into small pieces"
- 1 stalk celery if you like
- 600 -700 grams of jiaozi skin/dumpling packaging
Spice:
- 15 grams finely chopped or grated ginger
- 1 tablespoon pepper powder
- 2 teaspoons soy sauce (you can add more if you like it salty)
- 1/2 teaspoon fine salt 1/2 tsp chicken stock (optional) 1/2 tsp sugar
- 2 teaspoons sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon fried red onion
Method :
- In a container, put the cabbage, add 1 teaspoon of salt, lightly grind until wilted, wash and drain until there is no water.
- Mix all ingredients and seasoning mix well.
- Take 1 sheet of gyoza skin, put the filling, and then glue it with water on the edges, do the same thing until the dough runs out.
- Bring water to a boil, and add some boiled jiaozi until it floats and is cooked.
- Remove, drain and serve while still hot with jiaozi sauce
