Jiaozi, Gyoza oder chinesische Dumplings und Teigtaschen gelten als eine der bekanntesten chinesischen Spezialitäten und sind weltweit beliebt. Wie der Name schon sagt, handelt es sich um kleine Teigtaschen, die mit unterschiedlicher Füllung gefüllt werden. Dabei gibt es zahlreiche Varianten, die von süß bis salzig reichen. In diesem Rezept erfahren Sie, wie Sie die köstlichen Teigtaschen ganz einfach selbst zubereiten können.

REZEPT: Jiaozi | Gyoza | chinesische Dumplings und Teigtaschen

Greetings, my loves, and welcome to my smiling channel. I am currently with my parents and today we will be making Chinese dumplings, or also known as ‘maul taschen’. Well, today my mom will probably have to make it alone since I am behind the camera, but we usually cook it together. For the filling, there are many variations that you can prepare, but we will be showing you a very common one, which is with pork mince and Chinese cabbage. We love this filling very much and make it often. For the dough, you will need 200 grams of wheat flour, 200 grams of spelt flour, and a pinch of salt. We usually do half-and-half, but you can also use 400 grams of only wheat flour or spelt flour.

Firstly, mix everything in a big bowl or pot and add about 300 milliliters of water. If the mixture is too watery, just add some flour to it. Knead the dough well and leave it aside while we prepare the filling. For the filling, we take 200 grams of pork mince, or if you prefer beef mince. Cut the Chinese cabbage in half and use only one half. We also need two eggs and a bunch of spring onions. If spring onions are not in season, you can use wild garlic instead.

Firstly, we season the mince with a dash of soy sauce or Maggi seasoning if you cannot find soy sauce. Then, we cut the onions and add half to the mince and the other half to the beaten eggs. Fry the eggs with some oil in a pan and let it cool down. In the meantime, cut the Chinese cabbage into small pieces. If you take the bottom part of the cabbage, you will need to soak it in salt to remove the excess water. Add the Chinese cabbage, eggs, two teaspoons of salt, and one teaspoon of vegetable stock to the mince and mix it well. Now, we can roll out the dough into small circles, add the filling in the middle, and close it by pressing the edges together.

Fry the dumplings in some oil, add water, and close the lid. Let it cook for about 10 minutes until the water has evaporated. Finally, sprinkle some sesame and chives on top and serve it hot. Our easy but tasty Chinese dumplings are ready to be enjoyed. I hope you enjoyed this recipe. If you did, please hit the subscribe button and share your pictures with me through email, Facebook or Instagram. I would love to see them! See you in the next video.
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