Recipe: Chinese chives and beef dumplings (+ instruction video)

In the video that you can find underneath, I will teach you how to make Chinese dumplings (aka 餃子, jiaozi). To be exact, my mom makes them from scratch and I will explain every step in English with my voice (but there is an extra footage spoken in Cantonese Chinese). You will learn how to make boiled Chinese dumplings, pan-fried potstickers, and a dipping sauce to go with them. The whole ingredients list can be found at the end of this blog post.

With the following ingredients, you can make about 40 Chinese dumplings. If you cannot finish them all at once, you can keep them in the refrigerator for a few days. The skin of the dumplings may get a bit harder, but that makes them perfect for pan-frying.  

Ingredients for the filling :

500 g minced beef
2 tea spoons of salt
2 tea spoons of potato starch
2 tea spoons of light soy sauce
1 tea spoon of sesame oil
100 ml of water
a bunch of finely chopped Chinese chives
1 table spoon of oyster sauce

Ingredients for the wrapper :

500g patent flour
200 ml of lukewarm water

Ingredients for the dipping sauce :

 2 cloves of garlic (finely chopped)
1 tea spoon of sesame oil
2 table spoons of light soy sauce
1 tea spoon of balsamic vinegar (you can use other vinegar too, but I think that the balsamic vinegar is less sour)

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