Jiaozi are Chinese dumplings filled with meat and vegetables. They are often enjoyed during the Chinese New Year.
- 8 stalks of celery, halved and blanched
- 300 g (1 ) pork loin, cubed
- 2 teaspoons vegetable oil
- 1 spring onion, white parts only
- 1 piece fresh ginger root
- 2 teaspoons paprika
- 2 teaspoons Chinese five-spice powder
- 4 teaspoons soya sauce
- Add the celery stalks to the Vitamix container and secure the lid.
- Select Variable 3 and pulse 7 to 10 times, or until a rough chop is achieved. Pour off and discard excess water, if needed.
- Place in a large mixing bowl.
- Place the pork, oil, onion, ginger, paprika, Chinese five-spice powder, and soy sauce into the Vitamix container and secure the lid. Select Variable 1, start the machine and increase speed to Variable 5. Blend for 30 seconds, using the tamper to push ingredients into the blades.
- Combine the pork mixture with the celery, mix completely, and refrigerate until ready touse.
- 2 teaspoons salt, optional
- 310 g (2 cups) plain flour
- 30 g (1 cup) fresh spinach
- 80 ml (⅓ cup) water
- Blanch the spinach and press dry. Add the flour, spinach, salt, and water to the Vitamix container and secure the lid.
- Select Variable 5 and pulse 15 to 20 times to combine. If the mixture is too dry, add more water one Tablespoon at a time. If the dough is too wet, add one Tablespoon of flour at a time.
- Remove dough from the container, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Roll the dough into 1 long, thin column and then portion it into 1 inch (2.5cm) pieces. Roll these dough balls into thin pancakes about 2½ inches (6 cm) round.
- Fill with ½ Tablespoon (10-15g) of pork mixture and then seal. Repeat with remaining doughballs and filling.
- Boil Jiaozi for 15 minutes or until fully cooked. Serve immediately.
|Serving Size||5 dumplings|
|Amount Per Servings|