Jiao zi (Chinese dumplings)

Ingredients

• 200 g Chinese cabbage (wombok), cut into pieces (5 cm)
• 40 g celery, cut into pieces
• 40 g spring onions/shallots, trimmed and cut into pieces
• 1 ½ tsp salt
• 250 g mince (pork, chicken or beef)
• 1 tsp sesame oil
• 1 tbsp vegetable oil
• 1 tbsp oyster sauce
• 1 tsp white sugar
• 1 tsp light soy sauce
• ½ tsp ground white pepper
• 2 tsp Shaoxing wine (Chinese cooking wine)
• 1 package dumpling wrappers (30 pieces - see Tips)
• 600 g water

Preparation

1. Place cabbage, celery, spring onions/shallots and salt into mixing bowl, then chop 10 sec/speed 5. Transfer into simmering basket and set aside to rest for 1-2 minutes, pressing mixture against sides of simmering basket to squeeze out excess liquid. Transfer into a bowl.
2. Place mince, oils, oyster sauce, sugar, soy sauce, pepper and wine into mixing bowl. Mix 10 sec/speed 3, then knead 1 min/knead.
3. Add reserved cabbage mixture, then mix 5 sec/speed 3. Transfer into a bowl. Clean mixing bowl.
4. Line Varoma dish and tray with baking paper and set aside. Place 1 dumpling wrapper onto a flat work surface. Place 1 heaped teaspoon of the mince mixture into the centre of the wrapper. Dampen the edges with water and press together, enclosing filling, to seal tightly. Repeat with remaining wrappers and filling (makes 30 pieces). Arrange dumplings into prepared Varoma dish and tray.
5. Place water into mixing bowl and boil 6 min/Varoma/speed 1. Place Varoma with dumplings into position, secure Varoma lid and steam 13 min/Varoma/speed 1. Serve as desired (see Tips).

Hints & Tips

• These dumplings are typically served with a dipping sauce of 1 tablespoon black rice vinegar, 1 tablespoon light soy sauce and 20 g grated ginger.
• "Kneading" the mince mixture helps break it down and ensures it's well mixed and binds together.
• The folding method used in this recipe is designed for novices - it's important to seal the edges of the dumplings tightly so none of the mince mixture leaks out. If you are an experienced dumpling maker, try sealing the dumplings using decorative pleats.
• To make your own wrappers, refer to the Wonton wrapper recipe on Cookidoo®.
• You can make these dumplings in advance and store them in the freezer. Line a baking tray with baking paper and dust with flour. Place dumplings on prepared tray, ensuring they do not touch each other. Place into the freezer for 1 hour, until the wrappers harden. Once frozen, transfer dumplings into a snap lock bag and store in the freezer. To cook dumplings from frozen, boil 600 g water 6 min/Varoma/speed 1, then steam 18-23 min/Varoma/speed 1.