Best 2 William Cais Tomato And Egg Jiaozi Chinese Dumplings Recipes

TOMATO DUMPLINGS

Steps:

• In medium skillet, saute onion, green pepper and celery in butter until tender.
• Add bay leaf, tomatoes, brown sugar, basil, salt and pepper; cover and simmer for 5 to 10 minutes.
• Meanwhile for dumplings, combine flour, baking powder and salt in a bowl.
• Cut in butter.
• Add parsley and milk; stir until just mixed.
• Drop by Tablespoons into six mounds onto bubbling tomato mixture; cover tightly and simmer for 12 to 15 minutes or until a toothpick inserted into a dumpling comes out clean.
• Remove and discard bayleaf.
• Serve immediately.

JIAOZI (CHINESE PORK AND SHRIMP DUMPLINGS)

Steps:

• Mix 1/2 cup cold water and cornstarch in a bowl until combined. Combine the filling: pork, shrimp, cabbage, chives, onions, ginger, garlic, cornstarch paste, wine, soy sauce, sesame oil, salt, and pepper in a large bowl and mix well.
• Mix flour and remaining water and knead the dough into a smooth ball. Use extra water/flour to get a slightly smooth and sticky ball. Let sit for 30 minutes. Divide the dough into little balls that roll out into 4-inch diameter circles. You will have about 30 dough circles.
• Place 2 teaspoons of the filling onto the middle of each of the dough circles.
• Wrap by folding the dough circles with filling in the middle in half and pinching the edges to seal.
• Bring a large pot of salted water to a boil. Gently add about 10 dumplings into the boiling water. Bring the water back to a boil and add 1/2 cup more cold water. Repeat this twice before taking the dumplings out to serve; the pork filling should no longer be pink and shrimp should be firm. Repeat the boiling and adding of cold water with each batch of dumplings. Adding the cold water between boils reduces the starch buildup in the water.