Ginseng Tea Spinach Jiaozi
By: Angie's Recipes
Published: Thursday, December 10, 2009 - 4:01pm

Ingredients




Dough:	

300 grams All-purpose flour
150 grams Spinach juice (60 g Spinach puree+100 ml water, blend we
 teaspoon Salt
Filling:

250 grams Ground meat
8 grams Light soya sauce
5 grams Sugar
 teaspoon Vegetable bouillon
3 grams Salt
White pepper powder

2 grams teabag / 6  Ginseng tea granules
90 ml Warm water

Preparation

1 Stir the salt into the flour. Slowly stir in the cold water to make a dough and knead until smooth. Cover the dough and let it rest for at least 30 minutes. 2 While the dough is resting, prepare the filling ingredients. Combine ground meat and seasonings and mix. Dissolve ginseng powder in warm water. Gradually add into the meat mixture, stirring in one direction until it becomes a paste. 3 Divide the dough in half. Shape each half into a long roll and cut into ½-inch slices. Roll each piece out into a circle about 8-cm in diameter. Place a small portion of the filling into the middle of each wrapper. Fold and seal in your desired pattern. 4 Divide the dough in half. Shape each half into a long roll and cut into ½-inch slices. Roll each piece out into a circle about 8-cm in diameter. Place a small portion of the filling into the middle of each wrapper. Fold and seal in your desired pattern.

About


Jiaozi or pot sticker is a type of Chinese dumplings. They typically consist of ground meat, seafood, or vegetable fillings wrapped into a thinly rolled round of dough, which is then sealed by crimping. They can be steamed, boiled or pan-fried.
A dipping sauce made of vinegar and soya sauce makes a tasty accompaniment to the Jiaozi. Flavour the sauce with sugar, sesame oil, chilli oil, maggi, chilli flakes, spring onions for a more flavourful treat.