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Celebrating the Lunar New Year: Beef and Spring Onion Jiaozi

Preparing: 3 hours
Steam time: 10-15 min
For the dough:
260 g all purpose flour
130 g warm water
A pinch of salt
Add the flourAdd waterThe dough
Place flour, water and salt in a bowl of the stand mixer and mix on low speed until all ingredients combine and lumpy dough forms. Leave the dough for 3 minutes and let it rest. 
Elastic and smooth dough After 3 min, continue mixing for about 5-7 minutes to get a smooth and elastic homogenous dough. Cover with cling film and allow to rest for 1 hour.
For the filling
3 spring onions
½ bunch of chives
Chop the spring onionsChop the chives
Chop finely the spring onions and chives.
340 g beef, at least 15% fat, finely ground
1 tsp salt
½ tsp white pepper
1 tbsp cooking Chinese wine (dry sherry)
1 tbs ligh soy sauce
1 tbsp oyster sauce
1 tbsp mince ginger
3 tbsp sesame oil
Meat should have 15% fatAdd salt and white pepperAdd cooking wineAdd soy sauceAdd oyster sauceAdd sesame oil
Transfer the meat to a bowl of the stand mixer equipped with the paddle attachment. Add salt, pepper, cooking wine, soy and oyster sauce, minced ginger and sesame oil. Add the spring onions and chives.
All ingredientsMeat pasteTransfer to a glass bowl
Start the mixer and mix about 5 min until all ingredients are combined, the meat gets sticky, and the mixture starts to resemble the paste. Try and adjust the taste adding more salt and pepper. Cover the bowl with cling film and keep refrigerated the filling for an hour.
Note: the filling is great for Spring Rolls with the same dipping sauce
the dough after restingDivide the dough into 4 equal pieces, take one and cover the rest.
Divide the dough into four equal pieces. Take one and cover the rest to prevent the dough from drying.
Form the cylinder with your palmsDivide into equal pieces, 11 g each
Form a rope with your palms and cut off pieces, 10g each. 
Flaten a pieceRoll forward and backward, turnGrab the top and roll down the dough, turn and roll downRoll till you get the circle of 7 cm diameter
Roll each piece out, rolling and turning to form a circle of 8-10 cm in diameter. Remove the filling from the fridge.
Place a teaspoon of filling in the centre of the dough circleFold in halfPleat and seal tightlyA dumpling pleated and sealed
Place a teaspoon of filling in the centre of the circle, fold in half, pinch the dough starting from one of the bottom corners and pleat it towards the other, in one direction. Use all the filling and the dough. You should get about 35 dumplings.
Line the basket with baking paperTransfer the dumplingsCover the steamer with the lid
Take a large pan and fill with water up to the half of the height. Cover with a lid and bring the water to boil.
In the meantime, line the steaming bamboo basket with baking paper. Transfer a few dumplings to the basket. Place the basket in the pan with boiling water. Steam the dumplings about 10-15 min. Try after 10 min, the dough should be soft and the filling cooked.
For the dipping sauce
1 tbsp sugar
1 tbsp hot water
2 tbsp soy sauce
1 tsp black rice vinegar
1 tsp chilli oil
1 tsp minced garlic
1 tsp sesame seeds toasted
½ tsp sesame oil
1 spring onion, chopped
Add sugar to the hot waterAdd soy sauceAdd chilli oilAdd rice vinegarAdd sesame oilAdd toasted sesame seedsAdd spring onionTransfer sauce to a dipping bowl
In the meantime, prepare the dipping sauce.Dissolve the sugar in the hot water. Add the rest of ingredients to a glass container, then add the water and sugar, stir and combine. Transfer to a dipping bowl.
Steamed jiaoziServed steamed jiaozi with the dipping sauce
Serve cooked dumplings with the dipping sauce.

Beef and Spring Onion Jiaozi Polly Eats LondonBeef and Spring Onion Jiaozi Polly Eats LondonBeef and Spring Onion Jiaozi Polly Eats London

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