1kgmixture of minced pork and pork bellyfinely chopped
400gChinese cabbagefinely chopped
150gwater chestnutsfinely chopped
50gbamboo shootsfinely chopped
30gchive shootsfinely chopped
1tspchicken stock powder
1tspChinese Shao Hsing white wine
2tspsesame seed oil
70white round dumpling wrappersavailable in East Asian stores in Chinatown, London
Rice wine vinegar
Red chillifinely chopped
Put the finely chopped cabbage, bamboo shoots, carrots, water chestnuts and chives into a thin white clean cloth and squeeze out all of the excess water. In a large mixing bowl, mix the squeezed finely chopped vegetables with the minced pork meat and chopped pork belly. Season well and mix thoroughly. Leave for an hour in the fridge before use.
Get a dumpling wrapper (method below or store bought) and fill the middle with a spoonful of the filling (around 25g per dumpling), leaving space around the outside of the wrapper so the filling does not fall out.
Now, the Jiaozi fold. Hold the dumpling gently using your two fingers and a thumb, then applying the pressure of the fingers, fold them in half to close. Use your left hand finger to push the skin closed against the thumb around the edge.
Then, form a pleat in the centre of the dumpling wrapper. One side at a time, form pleats moving into the centre. Make sure that the pleats are pressed together tight all around to make sure there is no leaking of the filling and the dumpling is completely closed. Keep your hands a little wet, so they do not stick.
Heat a large pan with 3 tablespoons of oil. Place the dumplings with the folding facing up. Ensure each dumpling is sitting separately on the pan and not stacked.
Turn the heat up for one minute to crisp one side, then drain the oil and add the chicken stock so the dumplings are submerged in the stock. Turn the heat to simmer for 4 minutes.
Using tongs, take the dumplings out onto a plate. Drain the pan and add the oil back in and fry the folded side for 1 minute again.
Ready to serve - serve with a soy sauce or vinegar dipping sauce and some freshly chopped red chilli.