Best William Cais Tomato And Egg Jiaozi Chinese Dumplings Recipes

WILLIAM CAI'S TOMATO AND EGG JIAOZI (CHINESE DUMPLINGS)

Steps:

• Whisk eggs, then stir-fry in oil and set aside.
• Blanch tomatoes, remove skins, and mince.
• Combine eggs and tomatoes, and drain liquid.
• Season with sugar and salt.
• Stuff dumpling skins with egg and tomato mixture, and pinch sides together to form half-moon shape. Seal well. (A bit of water on your forefinger helps.).
• Bring large pot of water to a boil.
• Drop in dumplings in batches and boil until they float. With slotted spoon, remove to platter.
• Eat dumplings with chopsticks, and dip in small bowls of black vinegar. (Dipping sauce may also contain soy sauce, minced garlic, chopped fresh cilantro, and/or red chili flakes in oil).

JIAOZI DUMPLINGS

Steps:

• To make the filling, toss the cabbage and salt together in a large bowl and let sit for 15 minutes. Drain the cabbage in a colander over a sink and use your hands to squeeze out excess moisture.
• In a large mixing bowl, combine the cabbage, pork, soy sauce, rice wine, sesame oil, ginger, green onions, and pepper. Stir in one direction with a chopstick until just mixed.
• To form the dumplings, rest a wrapper in the palm of your hand and place a heaping teaspoon of filling in the center. Dip your finger in a bowl of water and run it around the edge to help make a good seal. Lightly fold the wrapper over on itself but don't touch the edges together. Starting at one end, use your fingers to make a small pleat on the side of the wrapper closed to you, then press the pleat into the other side and pinch together firmly. Keep making pleats down the dumpling opening in this way until completely sealed. Repeat this process with the remaining filling and wrappers.
• Bring a large pot of water to a boil. Drop half of the dumplings into the water and stir once so they don't stick together. When the water boils again, add 1 cup of cold water to the pot. Then when it boils again, add 3 cups of cold water. The third time the water boils, the dumplings are cooked. Remove them with a slotted spoon and repeat with the remaining dumplings. Serve immediately with small bowls of Chinese black rice vinegar for dipping.

JIAOZI

Steps:

• To make the filling mix the pork with the soy sauce and 1/2 teaspoon of the salt. Stir carefully, always in the same direction, to create a thick paste. Add the rice wine and oil. Mix in the same direction. Cover. Let rest 20 minutes.
• To prepare the cabbage, sprinkle with the remaining salt to help draw out the water. Add the ginger, scallion, and pepper and knead for at least 5 minutes into a thick paste. Combine with the filling.
• To make the dumplings, put about 1 tablespoon of the filling in the center of each skin, holding the skin in the palm of one hand. Moisten the edges with water, then seal the edges with 2-3 pleats on each side and transfer to a lightly floured board.
• To cook the dumplings, bring 4 cups water to a boil in a large pan. Drop in about 20 dumplings at a time, stirring gently with a chopstick to prevent them sticking together. Cover, the return to a boil and cook for 2 minutes. Uncover and add a generous cup cold water. Return to a boil, then cover and cook for an additional 2 minutes. Remove with a slotted spoon and keep hot while you cook the remaining jiaozi. Serve with dipping sauce.