Friday, September 20, 2013

Pan-fried Chicken & Cabbage Jiaozi

21.01.2013 - Batam.  Seriously Im missing Jiaozhi very much.  Can't get here, so i make myself to satisfy my craving!  Almost all using Pork, but i modified the recipe into chicken. because i don't eat pork.  Here are the recipe. Its simply easy to make because i bought skin from supermarket.  My jiaozi simply delicious!! love it.


Method:-

Dumpling wrappers: got my wrappers from supermarket, see the label, get the jiaozi(饺子) instead of for wontons (馄饨).). They are a hassle to make at home, but if you really want to give it a try, go get yourself the recipe.

For the filling, mix all ingredients together in a large bowl : 1 lb ground chicken meat finely chopped, 1 cup shredded round cabbage, 2 tablespoons minced shallots, 1 tablespoon cornstarch, 2 teaspoons salt or 1 tablespoon soy sauce, a pinch of ground pepper.

Egg wash: Gently beat 1 or 2 eggs.



Folding dumplings can be very tricky.  Is my first time of making jiaozhi but i have no problem with the folding process when i go along the way with a few.  if you don't understand a single word below folding instruction, please go to youtube and search yourself Jiaozhi making and see how it been wrapped.  Below are the steps of folding.

1. With a pastry brush or small pastry spatula, spread egg wash around the edge of the wrapper. Place a small spoonful of filling in the middle. (Be careful not to put too much; it’ll leek out during the folding process.)

2. Pinch the edge of the wrapper and make a fold like you see in Step 2. (If you’re a beginner at folding, place the wrapper on a flat surface while you work. Otherwise, keep it in your hand.)

3. Make 2 more identical folds in the same direction, until you end up with 3 folds, as shown in Step 3.

4. Bring the folded side together with the no-folds side, and press to seal.


 look at my lovely jiazhi, i am not a profession and its my first time making jiazhi but they look just perfected.

Pan-frying*: Have about 1/2 cup water, a large skillet, and a lid for the skillet handy.  Heat the skillet with about 1 to 2 tablespoons of vegetable oil over high heat. 

Wait about 1 minute for the oil to heat up. (You can also use a small piece of extra dumpling wrapper or bread to test whether the pan is hot enough; it should sizzle immediately upon being placed in the pan.)  Once the pan is hot, place the number of dumplings you want to cook smooth side down in the pan. 

Allow them to sear for about 1 to 2 minutes, until the bottoms turn golden brown. 

Add the water.

immediately cover with a lid, and let the dumplings steam for another 3 to 4 minutes.

Uncover the lid to allow any extra water to evaporate before turning off the heat.  Loosen the dumplings with a chopsticks and transfer them to a plate. Whatever you don’t cook can be frozen for later.


Ta-da!! Its good and ready to eat.





No comments:

Steamed Egg with Peppermint

This is one of my childhood favourite food at home, mom cooking style soft and silky eggs with a taste of peppermint so refreshing. I ju...