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Lamp & Celery Jiaozi (Dumplings)
My take on the popular halal-adaption to traditional pork & celery dumplings from Xinjiang, China.
⏱ 45 min🍽 4 servings🔥 Medium
Lamp & Celery Jiaozi (Dumplings)
My take on the popular halal-adaption to traditional pork & celery dumplings from Xinjiang, China.
Ingredients
Dough
- 500g all purpose flour
- 10g starch (sweet potato, potato, or corn)
- 260ml warm water (adjust as needed for 52% hydration)
- 5g salt
- 5g cooking oil
Filling
- 400g ground lamb (20%+ fat)
- 400g celery (finely chopped, moisture squeezed)
- 100ml bone broth or meat stock (chilled)
- 1 whole egg (as a binder)
- 1 small purple onion (finely chopped)
- 1 spring onion (finely chopped)
- 5cm chunk of ginger (minced)
- 0.5 clove of garlic (minced)
- 60g butter (melted)
- 40ml olive oil
- 1 tbsp sesame oil
- (optional) 1 tsp rattan pepper infused oil
- 3 tbsp light soy sauce, or 2 tbsp dark soy sauce
- 7g salt
- 10g sugar
- 5g chicken powder
- 5-15g 13 spice powder
Method
Dough
- 1Add flour, starch, salt, and oil into a large mixing bowl or pot. Gradually pour in warm water while stirring with chopsticks or a fork until all dry ingredients are moistened.
- 2Knead into a smooth dough; cover with a warm wet towel and rest for 30 minutes.
- 3On a floured surface, roll the dough into a long log and cut 5cm equal pieces.
- 4Flatten each piece with your palm, then roll into 8cm diameter wrappers with a rolling pin. Set aside in a floured surface covered with a damp towel.
Filling
- 1Vigorously stir meat and chilled bone broth in one direction until a sticky paste forms.
- 2Bloom the onion, spring onion, garlic, ginger, and 13-spice with olive oil heated to frying temperature, then add to the meat mixture.
- 3Vigorously mix in the egg, seasonings, and squeezed celery until the mixture is cohesive.
Assembly
- 1Prepare a bowl of cold water. Take a wrapper, place half a spoonful of filling in the center. Use your pinky finger to moisten the edge with water.
- 2Pleat and seal tightly, watch an video on the exact folding technique if needed.
- 3Set aside on a floured tray.
Cooking Method 1: Boil
- 1Boil a pot of water with a pinch of salt.
- 2Add dumplings in batches until they float. Remove and strain well.
Cooking Method 2: Pan-fry (Guo Tie)
- 1Heat cooking oil (sunflower, soy, peanut...) in a non-stick pan over medium heat. Arrange dumplings in a single layer, cook until the bottoms are golden brown.
- 2Mix 10g corn starch with 100ml water to create a slurry.
- 3Add the slurry to cover 1/3 of the dumplings, cover with a tight-fitting lid, and steam until the water evaporates.
- 4Uncover and cook for another minute to re-crisp the bottoms. Drizzle with sesame oil before serving.
RegionChina 🇨🇳
CuisineNorthern
CategoryTraditional
Stirring the filling in a single direction only is essential to emulsify the fat and broth, ensuring a juicy interior.
Juicy lamb, crisped bottoms, tender edges.
Tender wrappers ready for filling.
A juicy mix of lamb and celery.
Crispy bottoms with tender tops.