Shuijiao

Name: Shuijiao
Yield: 36
Ingredients: 50.0g Knorr Potato Flakes 500g; 9.0l Water; 70.0g Salt; 0.25g Red Onion, minced; 7.0pc Shiitake Mushrooms, minced; 2.0pc Large Nappa Cabbage Leaves, minced; 3.0pc Green Onion, sliced; 0.0g Red Chilli Flakes; 2.0tbsp Soy Sauce; 3.0pc Garlic, minced; 40.0pc Pre-made Jiaozi Wrappers; 2.0cup Chicken Stock; 1.0pc Celery, chopped

Stuffed with mashed potato and mushrooms, these boiled Chinese dumplings are accompanied by delightful chicken broth that is undeniably tempting. This solid Knorr World Cuisine menu is a great choice for all spicy-salty enthusiasts out there.

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Mashed Potato Preparation

Knorr Potato Flakes 500g 50.0 g
Water 9.0 l
Salt 70.0 g

Stir-frying

Red Onion, minced 0.25 g
Shiitake Mushrooms, minced 7.0 pc
Large Nappa Cabbage Leaves, minced 2.0 pc
Green Onion, sliced 3.0 pc
Red Chilli Flakes
Soy Sauce 2.0 tbsp
Garlic, minced 3.0 pc

Jiaozi Filling Preparation

Pre-made Jiaozi Wrappers 40.0 pc

Boiling Jiaozi

Chicken Stock 2.0 cup

Presentation

Celery, chopped 1.0 pc

Vegetables

Sides / Snacks

Asian

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Preparation

Mashed Potato Preparation
1. Heat 9L water with 70g salt. Turn off the heat once boiling.
2. Add 4L cold water. Make sure the heat is not more than 85°C.
3. Add Knorr Mashed Potato into the mixture and stir quickly.
Stir-frying
1. In a skillet, sauté the red onion and garlic until the onion is transparent.
2. Add in shiitake mushrooms, nappa cabbage leaves, and green onion. Sauté until cooked through.
3. Stir in mashed potato, red chili flakes, and soy sauce with the sautéed mixture. Stir well until combined.
Jiaozi Filling Preparation
1. Use your fingers to gently thin out the ends of a jiaozi wrapper so that the wrapper is slightly larger and thinner.
2. Place a tablespoon of filling (cooked mixture) in the middle of the wrapper. Pinch the edges together however you desire.
3. Continue this process until either the filling or wrappers run out.
Boiling Jiaozi
1. Bring 2 cups of chicken stock to a boil.
2. Add jiaozi wrappers and boil them until they float to the surface, about 3–5 minutes.
Presentation
1. Transfer cooked jiaozi into a serving platter, along with the broth.
2. Garnish with chopped celery leaves.