Ingredients with Measurements:
- 1 package of round jiaozi wrappers (50 count)
- 1 block of firm tofu, drained and crumbled (14 oz)
- 1 cup of finely chopped cabbage
- 1 cup of finely chopped carrots
- 1/2 cup of finely chopped shiitake mushrooms
- 1/4 cup of finely chopped scallions
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of rice vinegar
- 1 tablespoon of grated ginger
- 1 teaspoon of sugar
- 1/4 teaspoon of black pepper
- Water for boiling
Special equipment needed:
- Large mixing bowl
- Small mixing bowl
- Rolling pin
- Fork or chopsticks for crimping
- Large pot for boiling
Step-by-step instructions:
1. In a large mixing bowl, combine the crumbled tofu, chopped cabbage, carrots, shiitake mushrooms, and scallions.
2. In a small mixing bowl, whisk together the soy sauce, sesame oil, rice vinegar, grated ginger, sugar, and black pepper.
3. Pour the sauce over the vegetable and tofu mixture and stir until everything is evenly coated.
4. Take a jiaozi wrapper and place a tablespoon of filling in the center.
5. Dip your finger in water and moisten the edges of the wrapper.
6. Fold the wrapper in half and pinch the edges together to seal.
7. Use a fork or chopsticks to crimp the edges for a decorative touch.
8. Repeat with the remaining wrappers and filling.
9. Bring a large pot of water to a boil.
10. Carefully add the jiaozi to the boiling water and cook for 5-7 minutes, or until they float to the surface.
11. Remove the jiaozi with a slotted spoon and serve hot.
- Time:
Preparation time: 30 minutes
- Cooking time: 5-7 minutes
Temperature:
- Boiling water
Serving size:
- Makes 50 jiaozi
- Serves 4-6 people
Nutritional information:
- Calories per serving: 170
- Total fat: 3g
- Total carbohydrates: 29g
- Dietary fiber: 2g
- Protein: 7g
Substitutions for ingredients:
- Tofu can be substituted with ground pork or chicken.
- Cabbage can be substituted with bok choy or napa cabbage.
- Shiitake mushrooms can be substituted with button mushrooms or dried mushrooms that have been rehydrated.
Variations:
- Add chopped water chestnuts or bamboo shoots for extra crunch.
- Use a different dipping sauce, such as soy sauce and vinegar or chili oil.
Tips and tricks:
- Make sure to squeeze out any excess water from the tofu before using it in the filling.
- Don't overfill the jiaozi or they may burst open during cooking.
- If the edges of the jiaozi are not sticking together, dip your finger in water and moisten them again.
Storage instructions:
- Leftover jiaozi can be stored 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 and garnish with chopped scallions or cilantro.
Garnishes:
- Chopped scallions or cilantro
Pairings:
- Serve with soy sauce and vinegar dipping sauce.
- Pair with a side of stir-fried vegetables or rice.
Suggested side dishes:
- Stir-fried bok choy
- Fried rice
Troubleshooting advice:
- If the jiaozi are sticking to the bottom of the pot, gently stir them with a slotted spoon to release them.
Food safety advice:
- Make sure to cook the jiaozi thoroughly to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Jiaozi is a traditional Chinese dumpling that is often eaten during the Chinese New Year.
Flavor profiles:
- Savory, umami, slightly sweet
Serving suggestions:
- Serve as an appetizer or main dish.
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Region: Chinese