Chicken JiaoZi
Brought to you by: Stacy Wang - ICSA

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For making 80 dumplings

1kg minced chicken
9 stalks of spring onions, finely chopped
9 cabbage leaves, finely chopped
2 tsps ginger, minced
1 tsp garlic, minced
2 tbsps soy sauce
2 tbsps shaoxing rice wine
1 tbsp sesame oil
1.5 tbsps salt
80 ready-made dumpling wrappers

1. Sprinkle salt over cabbage together and mix to combine. Set aside for 10 minutes. Then squeeze the “juices” out from the cabbage.
2. Mix to combine the remaining ingredients plus the cabbage in a large bowl.
3. Wrap a dumpling. external image hqdefault.jpgTaste test the dumpling and add more seasoning if necessary.
4. When you are satisfied with the seasoning of the filling, start wrapping the dumplings.
5. To cook the dumplings: placed the dumplings in batches in boiling water. It’s important not to crowd the dumplings in the pot to avoid them sticking together.
6. Serve immediately. If not, try to lay them out individually on a lightly greased tray as the dumplings will stick together as they cool.
external image Pelmeni_Russian.jpg
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