Jaozi – Chinese Ravioli

Mix the dough, form it into a 3 cm thick roll and tear off small 2 cm long pieces. Press these with the flat of your hand to form a dough and roll out with a rolling pin.

Chop the pork together with the ginger and garlic, chop the leek and coriander. Add the remaining ingredients, season to taste. Steam in oiled bamboo baskets for about 10 minutes.

Vegetarian stuffing:

Same as the meat filling, but instead of the meat, steam 650 g of Chinese cabbage and cut into fine strips and egg dish.

Dips: Dip in chive oil or vinegar respectively.

Form the dumplings and steam for about 10 min.

Tip: Oil the bottom, then the jaozi will not stick.

Our tip: Always use fresh chives if possible!

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