Vegetable-filled jiaozi
0.75 h
4 raciones
Difficulty:
Media
Ingredients
DOUGH/GREEN PASTA
12-14 sheets
400 g spinach
sea salt
1 tbsp. sesame oil
200 g wheat flour
100 ml pork stock
FILLING
2 Chinese fritters (youtiao) (chopped)
1/2 Chinese cabbage (chopped)
3 wood ear mushrooms (boiled)
2 eggs (beaten)
1 tbsp. soy sauce
50 g marinated tofu
50 g spring onion (chopped)
100 g fresh bamboo shoots (diced)
Salt.
METHOD
- Put the spinach and salt in a bowl; press firmly to obtain the juice, set aside.
- Mix the flour in a bowl with 1 spoonful sesame oil, pork stock and the green juice from the spinach. Knead, then leave the dough to sit for 20 minutes; cover with a cloth. Use a rolling pin to spread the dough; stretch fully, then cut 10x10 cm squares in the dough.
- The filling: mix the chopped Chinese cabbage (here for a little added crunchiness) with white pepper, sesame oil and a little marinaded tofu. Scramble the eggs in a pan – do not let them set too much. Set a little aside for decoration and add the rest to the mix with the chopped mushrooms and chopped fresh bamboo.
- Stuff the pasta squares and make pasties; seal the edges firmly with your fingers.
- Put water on to boil; once boiling, add in the jiaozi; leave to boil for 2 minutes, then remove from the water.
- Serve with a drizzle of garlic vinegar (10 cloves of garlic are left in vinegar for a week, until they turn blue) and a little scrambled egg on top with thin slices of summer truffle.
