Chinese Dumplings are called “Jiaozi” in Chinese. The dish is one of the most important foods for Chinese New Year celebrations. Since the shape of a Chinese dumpling is similar to ancient gold or silver ingots, they symbolize wealth.
FRESH FROM THE STORE
- 1/3 cup Ground Pork
- 1/4 cup Tofu
- 1/3 Leek
- 2 cups Vegetable Broth
- 1 tbsp Ginger
- 1 small Carrot
- 40 Dumpling Wrappers
- 3 Mushrooms
FROM YOUR PANTRY
- 1 tbsp Dark Soy Sauce
- 3 tbsp Tamari Sauce
- 1/4 cup Sesame Oil
Peel ginger and carrot, clean mushrooms and leek. Then cut mushrooms, ginger, leek, carrot and tofu into very small cubes.
Place ground pork, tofu, leek, carrot, mushrooms, ginger, tamari sauce, dark soy sauce, sesame oil and 3 tablespoons of the vegetable broth in a bowl. Mix ingredients very well.
Fill a small bowl with water. Place dumpling wrapper in one hand. With your other hand, moisten the edges of it with water.
Place 1 teaspoon of the filling in the center of the wrapper. Fold wrapper in half to get a triangular shape. Then seal it. Repeat until the ground-pork-mix is finished.
Heat up the remaining vegetable broth in a wok or pan. Add 1/4 to 1/2 of cup water. Place wrappers, add cover and let simmer at low to medium heat for about 10 minutes until cooked through. In case all liquid evaporates while the dumplings are cooking, add more water.
(optional) Heat up remaining sesame oil in a pan. Place steamed dumplings and fry for a few minutes on each side on high heat until they turn crispy.
Mix remaining tamari sauce and vinegar. Serve dumplings and use sauce mix as a dip.