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Origin: China
Vegetarian Jiaozi - Chinese dumplings
5
1 Review.
Traditional homemade Chinese dumplings are boiled in water not fried or steamed as many seems to believe. If you boil the dumplings, they become very tender and delicious and not crispy as they often are served outside China. They can be filled with many different variations, but this recipe has vegetarian filling.

Ingredient List for 6 servings:
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500 gr Chives
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5 Eggs
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2 tablespoons Soy sauce
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2 tablespoons Sesame oil
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0,5 tablespoon Grated ginger
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1 pinch Salt
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1 pinch Pepper

Button Wrappers
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750 gr Flour
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400 ml Water
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2 pinches Salt

Instructions:
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Mix together the eggs, salt and pepper.
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Heat up a frying pan and fry the egg mixture for 1 minute. Stir together and take the frying pan away from the stow.
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Cut the chives in very small pieces.
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In a bowl mix the egg mixture together with the soy sauce, chives, sesame oil and the grated ginger.

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Pour the salt and almost all the flour in a bowl.
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Add water bit by bit and the rest of the flour while stirring until the dough becomes soft and smooth. Mix minimum 5 minutes.
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Let the dough rest for 30 minutes.
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Divide the dough in 4.
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Take one dough ball and roll it out to a long log. Divide the log in to pieces approx. 10 gram each.
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Press the dough pieces in small circles approx. 8 cm in diameter.
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Place about 1 tablespoon of the filling in the middle. Fold the dough over the filling to make a half moon shape. Sprinkle lightly the dumplings with some flour.
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Pour water in a large casserole and let it boil. Add a pinch of salt in the water.
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Add a few of the dumplings in the casserole make sure they don’t stick to the bottom or to each other.
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When boiling add a glass of cold water. Add more cold water when the water is boiling again. When the dumplings floats on the surface remove them and continue with the rest.

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