Recipe for Jiaozi – dumplings – for Chinese New Year
See Ian help make some special Chinese New Year dumplings in ‘Ian’s Chinese New Year’ (on the multi award-winning DVD Plus, A Child’s Eye View of Festivals ) and watch his excitement as he finds the lucky money hidden inside! Then make your own delicious dumplings with your class, using this vegetarian recipe provided by Ian’s Mum (and tried and tested with a class of young children by Child’s Eye Media). The activity is quite straightforward and well worth doing as a really special treat for your Yuan Tan celebrations.
Let’s make dumplings! (30 dumplings)
NB. Check for allergies and dietary requirements
Dough: 200gr. Plain flour; up to 150ml. cold water
Filling: 5 Chinese leaves; 2 eggs; half a spring onion; 2 slices (each 4 cm long) of fresh root ginger; one teaspoon light soy sauce; one teaspoon sesame oil.
What to do
Ensure everyone washes their hands thoroughly and wears an apron.
Involve the children in weighing and pouring the flour into a large bowl. Add the water, a tablespoon at a time, letting everyone take turns to mix, until a smooth dough is formed. Make into a ball, cover with a tea towel and leave to rest for 20 minutes.
Let everyone take turns to use a salad spinner to wash the leaves.
Give everyone a leaf and ask them to tear it in small pieces.
Collect the pieces together and use a ‘rocking’ chopper yourself, to chop them finely. Wash and chop the spring onion. Peel the ginger root and let everyone smell it before you slice and chop two pieces. Mix the lettuce, onion and ginger together.
Let everyone help beat the eggs. Lightly scramble the egg in the sesame oil. Add the mixture and the soy sauce, stirring in one direction. Remove from heat. Divide the dough into three sections. Shape each section into a cylinder, approx. 2.5 cm. wide. Slice each cylinder into ten equal pieces, scoring the dough if necessary. Give each child a piece to roll out into a circle approx. 7 cm. wide. At this point an adult or groups of other children may roll out the remaining dough into 25 circles.
Let everyone put a teaspoonful of mixture in the middle of the dough and fold up the dough into a half-moon shape, pinching to seal. Put the dumplings into a large pan of boiling water, giving a gentle stir. Cover and bring to the boil. Add half a cup of boiling water and repeat. When the dumplings come to the boil for a third time, they are ready.
Make a dipping sauce by mixing equal parts of soy sauce, vinegar and sugar. Dip and enjoy!