Baby Jiaozi with Pork & Zucchini

Small, soft 宝宝饺子 with homemade wrappers and an unsalted pork, zucchini and carrot filling. Homemade dough means no added salt and a thinner, softer bite than many shop-bought wrappers. Make a batch and freeze the rest for quick meals.

Ingredients

All-Purpose Flour100g

Ground Pork80g

Zucchini80g

Carrot20g

Ginger1 slice

Instructions

1. 1Make the dough: mix 100g plain flour with about 50ml warm water, knead for 3-4 minutes until smooth, then cover and rest for 15 minutes.
2. 2Grate 80g zucchini, squeeze out the liquid, and finely grate 20g carrot. Soak 1 slice of ginger in 1 tbsp warm water for a few minutes, then discard the ginger. Mix the vegetables, 80g ground pork and the ginger water, stirring in one direction until sticky. Don't add salt or soy sauce.
3. 3Roll the dough into a thin log, cut it into 16 small pieces, and roll each into a thin round about 6cm across.
4. 4Place 1 tsp filling in the centre of each wrapper, fold into a half-moon and pinch the edges firmly to seal.
5. 5Boil the dumplings in plenty of water for 6-7 minutes, until they float and the filling is cooked through with no pink.
6. 6Cool, then cut each dumpling in half or into quarters so the soft filling is easy to pick up. To freeze extras, lay them raw on a tray and bag them once firm, then cook from frozen for 8-9 minutes.

Safety Notes

Burpi

Track your baby's growth

Get the App