This recipe comes from BaoziInn. BaoziInn, meaning ‘people’s canteen’, has six locations across London: the flagship 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, which are led by executive head chef Francis Law, include jiaozi, wontons, barbecue skewers and dan dan noodles, all of which are influenced by traditional northern Chinese street food. baoziinn.com
Recipe tip: At Baozilnn, the chefs dye the dumpling wrappers pink and green – this is not only eye-catching but helps them differentiate between the dumplings. To make the green wrappers for the vegetable filling, blanch 250g spinach in boiling water, then plunge into iced water. Whizz in a high-powered blender with 125ml water, then strain. Use 250ml of this water in place of the water in the dumpling dough recipe.
- Total time 1 hours 45 minutes
- Note + Resting + Cooling
- Difficulty A little effort
- plain flour 250g, plus extra for dusting
- sunflower oil ½ tsp
- 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
- 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 ½ 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.
* To make the dumpling wrappers green, follow the recipe tip in the intro above.
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.
Discover more of our best Chinese-style recipes
[image id=”106964″ size=”landscape_thumbnail” align=”none” title=”Easy Chicken Chow Mein Recipe” alt=”Chicken chow mein” classes=””]
- kcals 332
- fat 5.6g
- saturates 1g
- carbs 60.6g
- sugars 3.2g
- fibre 4.1g
- protein 7.7g
- salt 3.1g