Jiaozi Chinese Potstickers Or Gyoza Food

JIAOZI CHINESE POTSTICKERS (PALEO, WHOLE30, KETO)

Steps:

• Dice the tip ends of the radish or turnip. Peel the skin with a vegetable peeler.
• Use a mandolin slicer, slice the daikon or turnip as thin as possible, about 1/16th-inch thickness.
• Place the discs one-by-one over a large sheet pan (you might need two) and lightly sprinkle with coarse sea salt on both sides. Let them sit at room temperature for about 15 minutes.
• In the meantime, make the dumpling fillings. In a large mixing bowl, combine ingredients from scallions to arrowroot starch. Stir the filling in one direction until it becomes a sticky paste, about 1-2 minutes. Cover and store in the fridge.
• Pat dry the daikon with clean paper towels. Try to keep them in perfect moisture balance - not too dry and not too wet. There shouldn't be visible water droplet on the surface. You can also cover them with a slightly damp paper towel while you work on the dumplings one-by-one.
• Add a small amount of dumpling fillings to the center and use the back of a small teaspoon to smooth the filling. Apply a small amount of pressure to press the filling onto the radish slices. This will help them stick together better.
• Gently fold it in half to create a half-moon shape and press the center edge to seal with your thumb and index fingers.
• In a well-heated non-stick or cast iron skillet, add 1tbsp oil. Pan fry the dumplings for about 2 minutes over medium heat. You might need to fry them in separate batch so as to not overcrowd the skillet. Please do not flip the dumplings.
• Add ½ tbsp water. Cover with a lid. Lower the heat to medium-low and steam the dumplings for about 2-2.5 minutes. The fillings should be cooked through.
• Uncover. Cook for an additional 30 seconds. Off heat, carefully remove them one-by-one with a small spatula. Place the seared side up over a large serving plate.
• Some of the fillings might separate from the dumpling wrappers as you remove them from the skillet. Simply place them back. They will stick together once cooler. Serve with dumpling dipping sauce on the side. Serve immediately.

JIAOZI

Steps:

• Mix the flour and salt. Add a little water and form homogeneous dough, not too soft. Do not add more water than necessary.
• Let the dough rest at least 45 minutes covered with a cloth in a dry place.
• Generously flour dough. Roll it in the pasta machine (ravioli position) and form very thin and wide strips that you will need to cut with a round cookie-cutter (ideally about 3-inch/8cm diameter).
• Slightly brown some green onions in a little oil and then add the stuffing ingredients in the order indicated above. Cook at high temperature just enough time to reduce the liquid, stirring constantly.
• Stuff raviolis (stuffing must be cold) and place them on a floured surface.
• To close the raviolis, you can use some cornstarch diluted in water.
• Place a little less than a tablespoon of filling in the middle of the wrapper. Fold the wrapper in two to form a semi-circle and pinch it at half point at the top.
• Pinch the wrapper over twice on each side of the initial middle pinch by folding about ¼ inch (5mm) of the wrapper. You will end up with 5 pinches therefore forming a fan-shaped dumpling.
• Three cooking modes are possible:-Steamed (zhēngjiao)- Boiled (shuijiao)- Fried (guotiē)
• You can choose to consume the jiaozi by themselves or in a broth of meat or chicken.

JIAOZI (CHINESE POTSTICKERS OR GYOZA)

Steps:

• To prepare dumplings, cook cabbage in boiling water 1 minute or until tender. Drain and rinse with cold water. Drain again. Cool and chop.
• Place mushrooms in a small bowl and cover with boiling water. Cover and let stand 30 minutes or until tender. Drain mushrooms and chop.
• Combine cabbage, mushrooms, 1/4 cup green onions, 2 tablespoons cornstarch, and next 7 ingredients (through egg white) in a large bowl. Cover and refrigerate 4 hours.
• Working with 1 gyoza skin at a time (cover remaining gyoza skins to prevent drying), spoon 2 teaspoons dumpling mixture into center of each skin. Moisten edges of gyoza skin with water. Fold in half, pinching edges together to seal. Place dumpling, seam side up, on a baking sheet sprinkled with remaining 1 teaspoon cornstarch (cover loosely with a towel to prevent drying). Repeat procedure with remaining gyoza skins and filling.
• Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add 12 dumplings to pan and cook 3 minutes. Add 1/3 cup water. Reduce heat, and simmer 3 minutes or until water evaporates. Repeat procedure with remaining canola oil, dumplings, and water.
• To prepare the sauce, combine 3 tablespoons chopped ginger and remaining ingredients in a small bowl. Serve sauce with dumplings.

HUI-STYLE LAMB JIAOZI (CHINESE DUMPLINGS)

Steps:

• Grind the meat and the fat. In a large bowl, combine them with the other ingredients and mix.
• Make the dumplings: take a small chunk of the meat mixture and put it in a dumpling wrapper. Pinch the dumpling together on the sides, and use a little water to make it stick.
• Boil a big pot of water and throw the dumplings into it. Boil them in small batches until they float. Scoop out with a slotted spoon or strainer.
• Serve in a bowl with a little of the cooking water over them covered with chopped chilis and cilantro, or on a plate. Serve with soy sauce, vinegar, raw garlic, chopped ginger, chili sauce.