CC license



Ingredients:

  • 2 tablespoons peanut oil
  • 1 garlic cloves
  • 1 teaspoon ginger -- minced
  • 1 scallion -- chopped
  • 1 onion -- coarsely chopped
  • 1/2 small cabbage -- coarsely chopped
  • 2 teaspoons thin soy sauce
  • 1/2 teaspoon sesame oil
  • 1 teaspoon rice wine or dry sherry
  • 1 teaspoon cornstarch dissolved in 1 tsp cold water
  • 24 dumpling wrappers, 3 inch diameter
  • 1/2 cup parboiled or frozen green peas
  • 10 lettuce leaves


Method:

  1. Pre-heat a wok on medium-high heat, add the oil, then the garlic, ginger, and scallion. Stir-fry 15 seconds.
  2. Add the onion and cabbage and stir-fry 2 minutes.
  3. Add the soy sauce, sesame oil, rice wine, and dissolved cornstarch.
  4. Stir constantly until the sauce thickens, about 30 seconds.
  5. Remove the wok from the heat and set aside to cool.
  6. With your fingers, completely moisten the surface of a dumpling wrapper with water. Place 1 tablespoon of filling in the centre. Pull up the sides of the wrapper around the filling, tucking the wrapper in tiny pleats around the filling. Lightly tap the dumpling on the work surface to flatten the bottom.
  7. Gently squeeze the center of the dumpling to make a slight indentation and force the filling to bulge a bit at the top. Cover the dumplings as each are prepared and continue preparing the remainder.
  8. Bring water to boil in a steamer. Place the dumplings on well oiled  trays in a metal type of steamer or the bamboo slats in a bamboo steamer. Cover and steam for 10 minutes.
  9. Cautiously remove the jazi from the steamer and serve immediately with Spicy Soy Dipping Sauce.

If heating another round or more it's important to oil the trays or slats for each round, otherwise the jao zi will stick and break on the steamer strays.