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Chinese dumplings (½È×Ó ji¨£o zi) are a traditional dish in China. A thin layer of dough ( Ãæ ³¾¾±¨¤²Ô) is filled with vegetables and/or meat.

In northern China on Chinese New Year¡¯s Eve (³ýϦ Ch¨² X¨©), people often make dumplings together.

Ingredients:

For the dough

• 140g plain flour (Ãæ·Û ³¾¾±¨¤²Ô f¨§n)
• 125ml water (Ë® ²õ³ó³Ü¨«)

For the filling

• finely chopped vegetables (Êß²Ë sh¨± c¨¤i) You could include:
  • Spinach (²¤²Ë b¨­ c¨¤i)
  • Spring onions (Ñó´Ð ²â¨¢²Ôg c¨­ng)
  • Mushrooms (Ä¢¹½ m¨® gu)
  • Cabbage (°×²Ë b¨¢i c¨¤i)
  • Carrots (ºúÂܲ· h¨² lu¨® bo)
• ? tbsp soy sauce
• 1 tbsp cold water
• salt (ÑÎ ²â¨¢²Ô) and pepper ( ºú½· h¨² ji¨¡o)

Instructions:

1. Stir (½Á°è ji¨£o b¨¤n) the water into the flour until mixed - add more water if the mixture seems dry. Knead this with your hands ( ÊÖ ²õ³ó¨¯³Ü), dusting with a little flour if sticky.

2. Put the dough in a bowl (Íë ·É¨£²Ô), covered with a clean, damp towel, and let it rest.

3. After about twenty (¶þÊ® ¨¨r sh¨ª) minutes, tear the dough into sixteen ( Ê®Áù sh¨ª li¨´) equal-sized pieces and flatten each into a round flat pancake.

4. Mix all of the filling ingredients in a large bowl.

5. Place (·Å fang) some filling in the centre of each pancake and moisten the edges with water.

6. Fold the dough in half.

7. Pinch it together with your fingers (ÊÖÖ¸ ²õ³ó¨¯³Ü zh¨«).

8. Get an adult to bring a pan of water to the boil (Öó ³ú³ó¨³), add the dumplings and put on the lid, boiling them for three ( Èþ ²õ¨¡²Ô) to four ( ËÄ ²õ¨¬) minutes.

Click below to download the recipe