Ingredients with Measurements:
- 1 pound ground chicken
- 1 cup chopped mushrooms
- 1/2 cup chopped green onions
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon grated ginger
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package of jiaozi wrappers (about 50 wrappers)
- Water for sealing the jiaozi
Special equipment needed:
- Large mixing bowl
- Rolling pin
- Jiaozi mold (optional)
- Large pot for boiling water
- Slotted spoon
Step-by-step instructions:
1. In a large mixing bowl, combine the ground chicken, chopped mushrooms, chopped green onions, soy sauce, sesame oil, rice vinegar, grated ginger, salt, and black pepper. Mix well until all ingredients are evenly distributed.
2. Take a jiaozi wrapper and place a tablespoon of the chicken and mushroom mixture in the center of the wrapper.
3. Dip your finger in water and run it along the edge of the wrapper.
4. Fold the wrapper in half and pinch the edges together to seal the jiaozi.
5. Repeat until all the filling is used up.
6. If using a jiaozi mold, place the wrapper on the mold, add the filling, and press the mold together to seal the jiaozi.
7. Bring a large pot of water to a boil.
8. Add the jiaozi to the boiling water and cook for 5-7 minutes or until the jiaozi float to the surface.
9. Use a slotted spoon to remove the jiaozi from the water and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 5-7 minutes
5. Temperature:
Boiling water
Serving size:
This recipe makes about 50 jiaozi, serving size can vary depending on appetite.
Nutritional information:
Each jiaozi contains approximately 50 calories, 2g fat, 4g protein, and 4g carbohydrates.
Substitutions for ingredients:
- Ground pork can be substituted for ground chicken.
- Shiitake mushrooms can be used instead of regular mushrooms.
- Chopped garlic can be used instead of grated ginger.
Variations:
- Add chopped cabbage or carrots to the filling for extra crunch.
- Use a dipping sauce made with soy sauce, rice vinegar, and chili oil for added flavor.
Tips and tricks:
- Make sure to seal the jiaozi well to prevent the filling from leaking out during cooking.
- If the jiaozi are sticking to each other, lightly dust them with cornstarch before cooking.
- Freeze any leftover jiaozi for a quick and easy meal later on.
Storage instructions:
Store any leftover jiaozi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, steam the jiaozi for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the jiaozi on a platter with a small bowl of dipping sauce in the center.
Garnishes:
Chopped green onions or cilantro can be sprinkled on top of the jiaozi for added color and flavor.
Pairings:
Serve the jiaozi with a side of steamed rice and stir-fried vegetables.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Fried rice
Troubleshooting advice:
- If the jiaozi are falling apart during cooking, make sure to seal them well and avoid overfilling them.
- If the jiaozi are sticking to the pot, add a tablespoon of oil to the water before cooking.
Food safety advice:
Make sure to cook the jiaozi to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Jiaozi is a traditional Chinese dumpling that is typically filled with meat and vegetables. It is often served during the Chinese New Year as a symbol of wealth and prosperity.
Flavor profiles:
The chicken and mushroom filling is savory and slightly earthy, with a hint of ginger and sesame oil.
Serving suggestions:
Serve the jiaozi as an appetizer or as a main course with a side of rice and vegetables.
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Region: Chinese