The Jiaozi are dumplings of dough that are stuffed with meat, shellfish or vegetables. Represent one of the typical dishes of traditional chinese cooking and can be steamed, grilled, or in a nice broth fragrant. In Italy are commonly called chinese dumplings, but don’t be fooled, there are so many types! The Jiaozi usually have a thick paste, and a closing curly “horn”, or a collection, while the wonton have a dough as thin and round shape. They may then have different names based on the method adopted for cooking, in particular, there are the shuijiao (dumplings of water) which are boiled and then served in broth or zhengjiao for the ravioli cooked in the steam.
For this recipe we have prepared some Jiaozi stuffed with shrimp, ginger, chinese cabbage, and then I cooked in a fragrant broth, to the east.
The sweetness of the shrimp goes perfectly with the pungent taste of chinese cabbage and ginger, and the savory soy sauce and highlights of each flavor…bite after bite of these He will win you over.
preparation time: 60 minutes
Cooking time: 8 minutes
Total time: 68 minutes
For the sheets
- 270 g Flour 0
- 30 g potato Starch
- 100 ml lukewarm Water
- For the filling
- 300 g king Prawns or shrimps
- 150 g chinese Cabbage
- 1 teaspoon Cane Sugar
- 1 tablespoon olive Oil
- 2 tablespoons Soy Sauce
- 1 spring Onion
- 15 g Ginger root
For the broth
- 800 ml Water
- 1 cube vegetable Broth
- 1 spring Onion
- 45 g Ginger root
To prepare the recipe for jiaozi shrimp, in a bowl flour, potato starch, and a pinch of salt.
Gradually add the water until a ball of dough is not sticky.
Knead it by hand until you get a nice dough elastic by applying pressure with a finger the dough should then return to the original form.
Form a ball with the dough, wrap it in cling film and let rest in the fridge for 1 hour.
Clean the shrimp by removing the shell, head, tail, and thread this on the back.
Finely slice the leaves of chinese cabbage by removing the white part more leathery and spring onion.
Take about half of the shrimp and frullateli until you get a consistency similar to that of the ground. The other half of the shrimp and cut it with a knife and finely – it is important that the shrimp at the end to have two texture different.
In a bowl, mix all the chinese cabbage, the onion, the two consistency of shrimp and seasoned 2 tbsp soy sauce, 1 tablespoon oil, 1 teaspoon of brown sugar and grate a piece of ginger root, about 5 cm.
Stir well, cover with film and let it rest in the fridge while you roll out the dough.
Pull it out of the fridge the dough and divide it into portions suitable to be put forth with the machine to stretch the dough.
Sprinkle each portion with the starch so that it doesnít stick to the machine and roll out the dough to a thickness of 1.5 mm.
With a pastry rings or a glass cut out as many circles and then reimpastate waste to lay them out again.
Fill each dough disc with a teaspoon of the filling mixture to be placed in the centre.
Close the ravioli by wetting the edge with a drop of water, you press ok and continue with the folds as shown in the video of the Gyoza .
Fill water in a large saucepan, add the dice of vegetable broth, ginger, sliced, 1/2 onion, coarsely chopped slices and bring to a boil.
When the water boils, toss the ravioli and cook for about 5/8 minutes – the cooking time can vary depending on the thickness of the pasta, before draining the ravioli savour one.
Impiattateli in the bowls, add the broth, some washer fresh onion, a sprinkle of fresh grated ginger and serve with a small bowl of soy sauce aside.
The preparation time does not include resting time of the dough.
The prawns or shrimp can be either fresh or defrosted, the important thing is that they are not those pre-cooked.