Beef Jiaozi
Beef jiaozi is less known than the pork version, but is an extremely tasty and filling dish. In the rural regions of China, beef was often used when pork was not available, which resulted in this distinctive, rich-flavored version. The ground beef harmonizes perfectly with the cabbage and Asian spices - especially the ginger and sesame oil, which make the filling deeper and more aromatic. When the dumplings are cooked, you get a juicy interior and a silky texture on the outside, which is perfectly complemented by a little soy sauce or vinegar dipping sauce. Tip: If you want an even richer flavor, you can add a little beef broth to the filling - this will give you an almost soup dumpling-like juicy interior!
Ingredients for this recipe
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Preparation Steps
1
Combine the flour and water, then knead into a smooth, pliable dough. Cover and let rest for 30 minutes. This will make the dough softer and easier to roll.
2
Finely chop the cabbage, salt it, let it stand for 10 minutes, then squeeze out the excess liquid. This prevents the filling from becoming too watery.
3
In a bowl, combine the ground beef with the squeezed cabbage, finely chopped green onions, grated ginger, minced garlic, soy sauce, sesame oil, and salt. Mix thoroughly until you have a homogeneous mixture.
4
Divide the dough into 20-22 pieces, form them into balls, then roll them out into thin, round discs. Keep the center slightly thicker to hold the filling.
5
Place a teaspoon of filling in the center of each disc, fold in half, and pinch the edges to seal. You can also create pleats for the traditional jiaozi shape.
6
Bring a large pot of water to a boil, then add the jiaozi. When they float to the surface, cook for another 3-4 minutes. Drain and serve with soy sauce dipping sauce.
