Chinese Steamed Dumpling Recipe (Jiao Zi)
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When you bite into this dumpling, you can really taste the result of the caramelized aromatics.
INGREDIENTS
For the wrapper
280 grams of all purpose flour
180 grams of hot water
1/2 tsp of salt
2 tsp of vegetable oil
For the filling
500 grams of ground pork
2-3 tbsp of vegetable oil (Amazon link -
1 cup of diced onion
1/3 cup of minced garlic
2.5 tbsp of minced ginger
2 tbsp of soy sauce (Amazon Link -
1/3 cup of chicken stock or water
1.5 tbsp of oyster sauce (Amazon Link -
1.5 tbsp of Chinese cooking wine (Amazon Link -
1/2 tsp of sugar
Black pepper to taste
1/3 cup of scallion
160 grams of corn blanched or frozen
For the dipping sauce
2 tbsp of pure peanut butter (Amazon Link -
2 tsp of pure sesame butter (Amazon Link -
1 tbsp of sugar
1/3 tsp of salt or to taste
1/2 tbsp of soy sauce (Amazon Link -
1/2 tbsp of chinese black vinegar (Amazon Link -
3-4 tbsp of boiling water
Chili flake and sesame seeds as garnish (Amazon Link -
INSTRUCTIONS
Combine the all-purpose flour and salt then pour the boiling hot water into the flour in batches. Stir to cooperate. Let it cool for a couple of minutes.
Form the flour into a rough dough. Add 2 tsp of vegetable oil and knead it until the oil is absorbed. Cover and rest for 15 minute. Knead it again for a few more minutes or until smooth. Shape it into a log then cover and rest for 30 more minutes.
While waiting, we can caramelize some aromatics. Add vegetable oil, diced onion, minced garlic, and minced ginger to the wok. Stir over medium-low heat for about 10 minutes or until the garlic bits are golden brown. Turn off the heat and add the chicken stock, soy sauce, oyster sauce, chinese cooking wine, sugar, and some black pepper to taste. Mix thoroughly.
Combine the ground pork with the caramelized aromatics. Stir in one direction for 3-5 minutes to develop the texture. Add diced scallion and sweet corn. Mix thoroughly and your filling is done.
The dumpling dough has been rested for 30 minutes. Roll it into a long even log then divide into 40 pieces (11-12 grams each). Lightly dust some flour to prevent stickiness. Cover with a damp towel so they don't dry out.
Take one piece of the dough. Dust it with a little more flour. Flatten it with your hand first, then roll it into a round wrapper.
Put about 1.5 tbsp of filling in the middle. The left hand holds the wrapper and the filling. Pinch the right corner and lift it up. Pinch a pleat on the bottom half of the wrapper, then make one on the top half of the wrapper. One after another. Repeat this all the way until the end. Rub the little tip to close the dumpling.
To steam the dumplings, line the steamer with a damp cheesecloth and place the dumplings in. Start with cold water. Once it comes to a boil, continue to steam for 12 minutes. You can also use parchment paper to prevent sticking. Just make sure you poke some holes to allow the steam to go through.
Serve with peanut dipping sauce.
Knowledge Point: The water ratio for this dumpling wrapper is 64% while the regular homemade dumpling wrapper is usually 55% or less. That is because hot water denatured some of the protein and the flour can now adsorb more water without being sticky. The dumpling does not contact the water directly while steaming, with a little bit of extra water that we forced into the dough, the skin will come out nice and soft.
Videography / Editing by Austin Schargorodski -
Shandong roasted chicken | 山东烤鸡 |
Shandong roasted chicken | 山东烤鸡 |
I almost burn my house when #livecooking this #shandongchicken . Traditional, this chicken is deep fried, but I share with you my lazy way to make this dish quickly with hair dryer and injector.
Items used in this #livecooking
Marinade injector
Cheap
Quality marinade injector
Chicken hook
Garlic press
Burner torch
Ingredients
1 whole free-range chicken, about 1.6kg
1/2 tsp salt
1 tbsp dark soy sauce
1 tbsp Shaoxing wine
1 tsp grated ginger, juice only
Shandong sauce
1/4 cup black vinegar (see Tips below)
2 tsp soy sauce
2 tsp sugar
2 bird’s eye chillies
1 coriander root, stalk and root finely chopped, leaves reserved
4 cloves garlic, peeled and finely chopped
Method
Rub the chicken all over with salt, inside and out, taking care to exfoliate to remove any dead skin from the chicken. Pour boiling water all over the skin of the chicken to tighten it. Combine the dark soy sauce, Shaoxing wine, ginger juice, and rub all over the chicken as well. Marinate uncovered in the fridge overnight. Alternatively, use a hairdryer to blow to skin of the chicken until it is dry and tightened.
Heat your oven to 200C. Place the chicken on a sheet of baking paper in a roasting pan and roast the chicken for 1 hour. Remove from the oven and rest for 15 minutes.
For the Shandong sauce combine all the ingredients together and stir to dissolve the sugar. Add a few spoons of the rendered chicken oil and juices from the pan. Cut the chicken into pieces and serve smothered in the Shandong sauce.
Items used in this #livecooking
Marinade injector
Cheap
Quality marinade injector
Chicken hook
Garlic press
Ingredients
1 whole free-range chicken, about 1.6kg
1/2 tsp salt
1 tbsp dark soy sauce
1 tbsp Shaoxing wine
1 tsp grated ginger, juice only
Shandong sauce
1/4 cup black vinegar (see Tips below)
2 tsp soy sauce
2 tsp sugar
2 bird’s eye chillies
1 coriander root, stalk and root finely chopped, leaves reserved
4 cloves garlic, peeled and finely chopped
Method
Rub the chicken all over with salt, inside and out, taking care to exfoliate to remove any dead skin from the chicken. Pour boiling water all over the skin of the chicken to tighten it. Combine the dark soy sauce, Shaoxing wine, ginger juice, and rub all over the chicken as well. Marinate uncovered in the fridge overnight. Alternatively, use a hairdryer to blow to skin of the chicken until it is dry and tightened.
Heat your oven to 200C. Place the chicken on a sheet of baking paper in a roasting pan and roast the chicken for 1 hour. Remove from the oven and rest for 15 minutes.
For the Shandong sauce combine all the ingredients together and stir to dissolve the sugar. Add a few spoons of the rendered chicken oil and juices from the pan. Cut the chicken into pieces and serve smothered in the Shandong sauce.
My name is Estee, I am 52 year old , I am originally from Singapore and I am currently living in north Sweden.
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