The term Jiaozi refers to a large group of handmade Chinese dumplings filled with meat and / or vegetables. In this case, steamed jiaozi are called Zhengjiao, while Guotie are the braised ones. According to folk tales, the Jiaozi were invented by Zhang Zhongjing, one of the greatest doctors in history in China. To celebrate the arrival of winter, in the north of the country families gather to prepare dumplings by hand and to be in company.
INGREDIENTS 200 gr wheat flour 100 cc water 200 gr ground pork 100 gr Chinese cabbage or cabbage 1/2 onion 1 spring onion 2 gr grated fresh ginger 2 tablespoons soy sauce
METHOD - Put the flour in a bowl and incorporate the water little by little. Transfer the dough onto a pastry board and knead it until it is compact. Wrap it in plastic wrap and leave it to rest for about an hour. - Chop Chinese cabbage or cabbage, onion and spring onion. Mix with soy sauce, grated ginger and a pinch of salt. Add the minced pork and mix well. Let it rest in the refrigerator for about an hour. - Spread the dough on a floured base and cut 8 cm discs with the help of a pastry cutter. Make the discs even finer with the help of a rolling pin. - Hold the disc in the palm of your hand, place a teaspoon of filling in the center, moisten the edge of the disc with water and close the crescent-shaped dumplings. Press the edges very well to avoid opening the dumplings. - For making Zhengjiao (steamed dumplings): Line the bamboo basket with the baking paper, making holes. Put the ravioli inside, well separated from each other, otherwise they will stick and break. - When the water is boiling in the pot (2 cm is fine), place the basket on top with the lid. Cook for 20 minutes (the raviolo must become transparent). Serve with soy sauce or rice vinegar separately. - For making Guotie (braised dumplings): heat a little vegetable oil in a pan with high sides. Arrange the dumplings and brown them on the side in contact with the pan. Remove from the flame, add a glass of warm water, bring back on the heat, cover with a lid and cook for 10 minutes. Remove the lid, let the liquid evaporate for a few minutes and serve with soy sauce or rice vinegar separately.