Dumplings with Vegetable and Meat Fillings

Jiaoz

Preparation info

    Appears in

    Mrs. Chiang’s Szechwan Cookbook

    By Ellen Schrecker

    Published 1976

    • About

    Method

    Preparation

    1 medium head Chinese cabbage

    1 teaspoon salt

    Separate the leaves of the cabbage and rinse them well, then chop them into little pieces, about the size of grains of uncooked rice; you should get about 2 cups of chopped cabbage. Put the cabbage in a bowl, sprinkle the salt over it, and stir well. Let sit for 15 to 30 minutes.
    4 scallions Clean the scallions, then cut them, both white part and green, crosswise as fine as you can.
    1 inch piece fresh ginger Peel the ginger, then chop it into tiny pieces, about the size of a match head.

    ¾ pound ground pork, the fattier the better

    (scallions and ginger)

    ½ cup soy sauce

    1-½ tablespoons sesame oil

    1-½ teaspoons salt

    Put the ground pork in a bowl and add the chopped scallions and ginger, then the soy sauce, sesame oil, and salt.
    (cabbage) Using your hands, squeeze the excess moisture out of the cabbage; add it to the meat.
    2 tablespoons peanut oil

    Heat the peanut oil in a small saucepan over a moderately high flame. When the oil starts to smoke, add it to the meat mixture and mix very thoroughly.

    You are now ready to stuff and cook your jiaoz. Follow the directions for making the jiaoz skins and cooking the stuffed jiaoz in the preceding recipe.

    Variation

    1 pound string beans, or 1 small head regular round cabbage, or 1 pound fresh spinach

    Chinese cabbage, though the most commonly used vegetable for stuffing jiaoz, is not the only one. String beans, regular cabbage, or spinach can also be used.

    If you use string beans, you must parboil them first for about 7 minutes before you chop them up. You do not, however, have to salt them and let them sit after you chop them, but can add them directly to the meat mixture.

    If you use regular cabbage, follow the directions for Chinese cabbage in the recipe.

    Spinach does not need to be salted and set aside. Just chop it and add it to the meat.