Vegetable jiaozi
BaoziInn, meaning ‘people’s canteen’, has six locations across London – the agship restaurant in London Bridge, two more in Chinatown and one in Soho, as well as smaller takeaway outlets in Market Hall Victoria and Market Hall West End. Highlights from the kitchens, led by executive head chef Francis Law, include jiaozi, wontons, BBQ skewers and dan dan noodles – all inuenced by traditional northern Chinese street food. baoziinn.com 1 HOUR 45 MINUTES + RESTING + COOLING | SERVES 4 A LITTLE EFFORT |
DUMPLING DOUGH
plain flour 250g, plus extra for dusting
sunflower oil ½ tsp
FILLING
vegetable oil 1 tbsp
garlic 5 cloves, finely chopped
carrot 140g, blanched and drained, then finely chopped
mooli 75g, blanched and drained, then finely chopped
celery 30g, finely chopped
sweetcorn 30g
chinese black fungus 1 piece, soaked and shredded
glass noodles 25g, soaked
water chestnuts 3, finely chopped
ground white pepper ¼ tsp
toasted sesame oil ¼ tsp
cornflour ½ tbsp
TO SERVE chiu chow chilli oil, soy sauce or black vinegar (optional) crushed garlic cloves, sliced spring onion and sesame seeds
To make the dough, put the flour in a big bowl. Add 1/2 tsp of salt and the oil. Gradually pour in 175-200ml of cold water, mixing with chopsticks or a spatula to form a dough. Cover and leave to rest for 30 minutes.
While the dough is resting, prepare the filling. Heat the oil in a wok or frying pan and fry the garlic for 1 minute until just turning golden. Add the vegetables, fungus, noodles, chestnuts, pepper, sesame oil and 2 tsp of salt, and stir-fry for 5 minutes until softened. Add the cornflour with 1 tbsp water and mix well. Leave to cool.
Knead the dough in the bowl until you have a smooth ball. Roll the dough on a floured worksurface into a long cylinder, 3cm in diameter. Divide into 20-25 pieces. Roll each piece flat into a 7-8cm circle. Put a heaped teaspoon of the filling into the middle of a wrapper. Wet the sides with water, fold the wrapper over the filling into a half moon shape, pinch the sides to seal and put onto a baking tray dusted with flour. Repeat with the remaining wrappers and filling.
Boil a large pan of salted water, then add half the dumplings, stirring gently, so they don’t stick together. Bring the water to the boil again, then add 120ml of cold water. Cover and return to the boil. Once boiling for the third time, strain and put the dumplings on a serving plate. Serve immediately with chilli oil, soy sauce or black vinegar, topped with the crushed garlic, spring onions and sesame seeds. Repeat with the remaining dumplings.
PER SERVING 332 kcals | fat 5.6G | saturates 1G | carbs 60.6G sugars 3.2G | fibre 4.1G | protein 7.7G | salt 3.1G