Last Saturday we got together with some friends and made a batch of chinese dumplings (jiaozi or pot-stickers). One of my work colleagues had recently been Bärlauch picking around Kyburg, and I was lucky enough to be a recipient of a huge bag of this wonderful stuff. This was inspiration for a spontaneous jiaozi evening amongst a very international group of people (German, Taiwanese, French Swiss, Chinese American and Aussie with Chinese roots).
Dough Ingredients:
400 g flour
250-300 g boiling water (this can vary depending on the flour)
Preparation
Place flour and water into the TM bowl, with dial set to closed lid position, knead for 1 to 2 minutes on Interval speed. The dough should be moist but not wet. Transfer to a bowl, cover with a damp tea towel and allow to rest for approx 30 minutes.
Filling Ingredients:
500 g ground meat (pork or beef) or prawns
250 g Bärlauch or wild garlic, washed and dried (alternatives: Chinese chives, Bok Choy, Wom Bok)
50 g spring onions (cut in 3 cm pieces)
15 g ginger
30 g light soy sauce
40 g sesame oil
50 g white wine or sherry
5 to 10 g salt
white pepper
Filling Preparation: Place half of the Bärlauch into the TM bowl and chop for 3 seconds on speed 6. Repeat with second batch, remove and set aside. Add spring onions to the TM bowl and chop for 2 seconds on speed 6. Add all ingredients to the TM bowl and mix on REVERSE speed for 30 to 60 seconds.
To make the dumplings: Cut dough into 4 pieces. Work with one piece at a time, keeping the remaining pieces covered with a damp tea towel. Take the dough and form a sausage shape about 25 to 30 cm long. Cut it into approximately 2 cm pieces. Take one piece and flatten it with your palm, then roll into a circular shape. Repeat with all pieces.
Place a spoon of filling on the middle of the dough circle. Fold dough over and seal with small pleats.
Cooking the dumplings:
Pot-stickers:
To make pot-stickers, heat a fry pan and add about 1/2 to 1 Tbs of sunflower or raps oil. Arrange dumplings as shown, leaving only very small gaps.
Add about 180 ml water, cover and allow to cook for about 5 -8 minutes on medium heat.
Turn out onto a plate, (as you would with Rösti), when the underside of the dumplings are golden brown.
Boiled Dumplings:
Place the dumplings in a large pot of boiling water. When the water returns to the boil, add a small cup of cold water. Stir gently and repeat this procedure 2 more times (you will have added 3 cups of cold water in total).
Steamed dumplings:
Place dumplings onto the varoma tray, fill TM bowl with 900 g water, steam at Varoma temp, speed 1 for 15 minutes.
Sauce:
I usually make a mixture of these ingredients (no measuring involved, just taste):
Chinese vinegar
Soy sauce
pinch of sugar
Chopped chilies
Sesame oil
Coriander
SERVE and ENJOY!
(Tien-Ko recipe)
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| Bärlauch (wild garlic or Ramsons)
In Switzerland, Bärlauch grows in early spring. You can sometimes also buy it at markets and Migros or Coop. The Tien family, (Lenzburg's master dumpling makers), discovered that Bärlauch, when mixed with ground meat transform it into the most incredible heady, intense garlicky dumpling filling imaginable.
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Dough Ingredients:
400 g flour
250-300 g boiling water (this can vary depending on the flour)
Preparation
Place flour and water into the TM bowl, with dial set to closed lid position, knead for 1 to 2 minutes on Interval speed. The dough should be moist but not wet. Transfer to a bowl, cover with a damp tea towel and allow to rest for approx 30 minutes.
Filling Ingredients:
500 g ground meat (pork or beef) or prawns
250 g Bärlauch or wild garlic, washed and dried (alternatives: Chinese chives, Bok Choy, Wom Bok)
50 g spring onions (cut in 3 cm pieces)
15 g ginger
30 g light soy sauce
40 g sesame oil
50 g white wine or sherry
5 to 10 g salt
white pepper
 |
| Pork-Bärlauch filling |
Filling Preparation: Place half of the Bärlauch into the TM bowl and chop for 3 seconds on speed 6. Repeat with second batch, remove and set aside. Add spring onions to the TM bowl and chop for 2 seconds on speed 6. Add all ingredients to the TM bowl and mix on REVERSE speed for 30 to 60 seconds.
To make the dumplings: Cut dough into 4 pieces. Work with one piece at a time, keeping the remaining pieces covered with a damp tea towel. Take the dough and form a sausage shape about 25 to 30 cm long. Cut it into approximately 2 cm pieces. Take one piece and flatten it with your palm, then roll into a circular shape. Repeat with all pieces.
Place a spoon of filling on the middle of the dough circle. Fold dough over and seal with small pleats.
Cooking the dumplings:
Pot-stickers:
To make pot-stickers, heat a fry pan and add about 1/2 to 1 Tbs of sunflower or raps oil. Arrange dumplings as shown, leaving only very small gaps.
Add about 180 ml water, cover and allow to cook for about 5 -8 minutes on medium heat.
Boiled Dumplings:
Place the dumplings in a large pot of boiling water. When the water returns to the boil, add a small cup of cold water. Stir gently and repeat this procedure 2 more times (you will have added 3 cups of cold water in total).
Steamed dumplings:
Place dumplings onto the varoma tray, fill TM bowl with 900 g water, steam at Varoma temp, speed 1 for 15 minutes.
Sauce:
I usually make a mixture of these ingredients (no measuring involved, just taste):
Chinese vinegar
Soy sauce
pinch of sugar
Chopped chilies
Sesame oil
Coriander
SERVE and ENJOY!
(Tien-Ko recipe)
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