Jiaozi, a beloved pan-fried dumpling of Chinese cuisine, is made by wrapping a filling of cabbage and ground beef in thin dough, first pan-frying it and then finishing it with steam. With its crispy bottom and soft top texture, it's eaten dipped in soy sauce.
Knead the flour and salt with hot water into a smooth dough; cover and let rest for 15 minutes.
Mix the ground meat, cabbage, ginger, garlic, soy sauce, sesame oil, and spring onion.
Roll out the dough thinly and cut out circles, place some filling in and seal in a pleated shape.
Cook in vegetable oil until the bottoms are golden, then add water and cover with a lid to finish steaming.
Serve hot with a mixture of soy sauce and rice vinegar.
Important: Once the bottoms of the dumplings arranged in the pan turn golden, add water and cover with a lid; this step steams the top of the dough and softens it. Allergen: contains wheat (gluten), soy.
If you salt the chopped cabbage, let it sit for 10 minutes, and squeeze out the liquid, the filling won't turn watery and the mantı won't fall apart while cooking.
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