Pork and Amarena Chinese Dumplings

I know I should be the last person to show others how to make Chinese food. I am, in any possible way, an expert on Asian food in general. All I know is that some dishes are really delicious but I completely ignore how they are made.

There are just a few Chinese dishes that I like and that I can actually make. One of them is jiaozi, or dumplings. I love them with any filling, boiled or steamed, for lunch or dinner.

I have already posted a couple of recipes for making jiaozi, one – which was my first attempt – and a second one with my Chinese friend youyou.

But today I want to share with you my new experiment with dumplings. The filling this time combine traditional Chinese ingredients, like ginger, soy sauce and sesame oil, with something a bit more “extragant” like Amarena Fabbri.
I made them yesterday and I LOVED that combination of sweet and salty.

Here is the recipe. Give it a try and let me know how you like it.

Ingredients (serves 1):

  • 15 dumpling skin, round
  • 200 g ground pork
  • 1 tsp minced ginger
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1/4 cup Amarena Fabbri, chopped
  • 1 tbsp chopped parsley
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • chinese vinegar

In a bowl combine ground pork, salt, minced ginger, chopped parsley, garlic powder, soy sauce and sesame oil

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Chop up about 1/4 c of Amarena Fabbri

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Add them to the other ingredients and mix together

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Drop 1 full tbsp of filling right in the center of each disc of dumpling skin

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brush the edges of each disk slightly with water and seal them up by folding them in half, then pinching the edges together.

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Not perfect but cute enough…

Cook your jiaozi in boiling water until they come up on water surface (about 8 minutes). Drain them and serve them with some Chinese vinegar

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D-E-L-I-C-I-O-U-S

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Happy Friday!

Love

– LittleDani

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.

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