Chinese food,  Main dishes

fried-steamed dumplings (pot-stickers)

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I adore dumplings (jiaozi), steamed, fried, boiled, or in soups. I love them always and everywhere. When I lived in China, I ate them all the time, and I would never think of making them myself, as they are everywhere.

But, back in Europe, I had to learn to master these delicious snacks. And fortunately i found that making dumplings is really not that hard. I guess the folding needs a bit of practise (and I am far from mastering it), but it’s okay, you can still make delicious dumplings without the perfect shapes. I am sure the folding technique will come with time, and meanwhile I just enjoy the slightly ‘off’ shapes πŸ˜‰

Dumpling fillings…

You can be as creative as you want with the fillings. I always like to use lots of mushrooms, because I like that deep umami flavour with the spice. But you can use or add;

  • cabbage
  • dried tofu skin
  • spinach
  • vegetable mixture
  • chopped nuts
  • Add some ginger and garlic, et Voila!

In this recipe I made the accompanying sauce quiet strong, which is exactly how I like it. But if it is too strong for your taste, just add some water to it.

As you know I always like to add some wine pairing suggestions with my recipes. Well, this one, sorry… I really would just go for a nice, cold and refreshing beer πŸ˜‰

Enjoy these dumplings as a snack, a starter, or you might just want to make loads of them and have it as dinner. Great to enjoy with a refreshing herby salad.

This Dumpling recipe is part of my new series; ‘Travels of taste‘. We use our taste buds to travel the world and discover the use of our senses and imaginations to meet other cultures through food. So today we find ourselves in China. If you are ready to imagine yourself travelling through China whilst discovering all its flavours. Check out my full China ‘travels of taste’ post; >>> China, It’s all about FOOD!

*Added NOTE; These Dumplings freeze well! You can either freeze some ready made dough sheets; Separate them with a piece of baking paper (so they don’t stick. And freeze them for when you are ready to use them. Or you can freeze them while completed (with filling) but not cooked. Place them separately on a baking tray (with paper) and when ready to use thaw them partially and cook them as normal. Tested my https://emilyreiki.wordpress.com/ No quality of the dough (nor filling) was lost, just have to be careful they don’t touch as they would stick and become unusable.

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