Shuijiao
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.
Ingredients
Mashed Potato Preparation
-
Water 9 l
-
Salt 70 g
Stir-frying
-
Red Onion, minced 0.25 g
-
Shiitake Mushrooms, minced 7 pc
-
Large Nappa Cabbage Leaves, minced 2 pc
-
Green Onion, sliced 3 pc
-
Red Chilli Flakes
-
Soy Sauce 2 tbsp
-
Garlic, minced 3 pc
Jiaozi Filling Preparation
-
Pre-made Jiaozi Wrappers 40 pc
Boiling Jiaozi
-
Chicken Stock 2 cup
Presentation
-
Celery, chopped 1 pc
Preparation
-
Mashed Potato Preparation
- Heat 9L water with 70g salt. Turn off the heat once boiling.
- Add 4L cold water. Make sure the heat is not more than 85°C.
- Add Knorr Mashed Potato into the mixture and stir quickly.
-
Stir-frying
- In a skillet, sauté the red onion and garlic until the onion is transparent.
- Add in shiitake mushrooms, nappa cabbage leaves, and green onion. Sauté until cooked through.
- Stir in mashed potato, red chili flakes, and soy sauce with the sautéed mixture. Stir well until combined.
-
Jiaozi Filling Preparation
- Use your fingers to gently thin out the ends of a jiaozi wrapper so that the wrapper is slightly larger and thinner.
- Place a tablespoon of filling (cooked mixture) in the middle of the wrapper. Pinch the edges together however you desire.
- Continue this process until either the filling or wrappers run out.
-
Boiling Jiaozi
- Bring 2 cups of chicken stock to a boil.
- Add jiaozi wrappers and boil them until they float to the surface, about 3–5 minutes.
-
Presentation
- Transfer cooked jiaozi into a serving platter, along with the broth.
- Garnish with chopped celery leaves.