These vegan jiaozi feature a perfectly chewy dough and a crisp cabbage filling, balanced with a flavorful dipping sauce combining soy, black vinegar, and toasted sesame.
Ingredients extracted via AI
all-purpose flour1 štipka saltroom temperature watercabbagesoy sauceChinese black vinegarsugarpeppertoasted sesame oilchili oiltoasted sesame seedscilantrocornstarch
Procedure generated via AI
Combine room temperature water with all-purpose flour and a pinch of salt until no dry spots remain, then let the dough rest for 10 minutes.
Meanwhile, prepare the filling by quickly stir-frying all the ingredients in a pan, keeping the cabbage crisp, and seasoning to taste.
Transfer the cooked vegetables to a food processor and pulse a few times to create a coarse mixture that holds together.
Knead the dough again and roll it out into a long strip, then cut into smaller pieces.
Roll each piece into a round wrapper, working one at a time and covering the rest to prevent drying.
To store the dough, coat both sides with cornstarch (not flour) and freeze wrapped; however, it’s best to use the dough on the same day.
Place filling on each wrapper, firmly seal, pressing out any air, and pleat the edges as desired.
Cook the dumplings in boiling water, avoiding overcrowding. Boil until they float, then let them cook for another 1-2 minutes before removing.
Serve with a dipping sauce made from soy sauce, Chinese black vinegar, sugar, pepper, toasted sesame oil, and optionally chili oil, garnished with toasted sesame seeds and fresh cilantro.