I know I should be the last person to show others how to make Chinese food. I am, in any possible way, an expert on Asian food in general. All I know is that some dishes are really delicious but I completely ignore how they are made.
There are just a few Chinese dishes that I like and that I can actually make. One of them is jiaozi, or dumplings. I love them with any filling, boiled or steamed, for lunch or dinner.
But today I want to share with you my new experiment with dumplings. The filling this time combine traditional Chinese ingredients, like ginger, soy sauce and sesame oil, with something a bit more “extragant” like Amarena Fabbri.
I made them yesterday and I LOVED that combination of sweet and salty.
Here is the recipe. Give it a try and let me know how you like it.
Ingredients (serves 1):
- 15 dumpling skin, round
- 200 g ground pork
- 1 tsp minced ginger
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1/4 cup Amarena Fabbri, chopped
- 1 tbsp chopped parsley
- 1/4 tsp salt
- 1/4 tsp garlic powder
- chinese vinegar
In a bowl combine ground pork, salt, minced ginger, chopped parsley, garlic powder, soy sauce and sesame oil
Chop up about 1/4 c of Amarena Fabbri
Add them to the other ingredients and mix together
Drop 1 full tbsp of filling right in the center of each disc of dumpling skin
brush the edges of each disk slightly with water and seal them up by folding them in half, then pinching the edges together.
Not perfect but cute enough…
Cook your jiaozi in boiling water until they come up on water surface (about 8 minutes). Drain them and serve them with some Chinese vinegar