Celebrate the Chinese New Year with these delicious vegan Chinese Jiaozi.
A staple in many parts of China, Jiaozi are little dumplings stuffed with a variety of fillings. They are a traditional, must-eat food on New Year’s eve, and this is my vegan take on the classic.
These vegan little parcels are:
- Simple to make
- So moreish (you WILL be hooked)
- Juicy on the inside
- Crispy and golden on the outside
Butternut Squash Chinese Jiaozi
- 2 cups plain flour
- 1/4 tsp salt
- 1/2 cup water
For the filling
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 clove garlic
- 2 cups butternut squash, roasted and mashed (equivalent to 400g uncooked)
- 1 stalk spring onion, finely chopped
- 1/2 tsp fresh ginger, minced
- 2 tbsp olive oil
To make the dough
- In a large mixing bowl combine the flour and salt. Then, gradually add the water to form a smooth dough (you may not need the whole amount)
- Knead the dough and shape into a ball. Cover with cling film and set aside for 20-30 minutes.
To make the filling
- Place all of the ingredients into a large mixing bowl and mix until combined. The filling should be quite sticky.
To make the Jiaozi
- Divide the dough into 18-20 equally sized pieces, then roll each into a ball. On a lightly floured surface, roll out each ball to 1mm thin.
- Spoon a teaspoon of the mixture in the middle of each one, then lightly brush the edges with a little water. Fold the dough over the filling to form a dumpling, and using your fingertips pinch the edges to seal, making sure there are no gaps.
- Bring a large pot of water to a boil and add the Jiaozi. Gently stir using a wooden spoon so that they don't stick together, cover with a lid and let it boil for 4 minutes. Once cooked, drain and set aside.
- In a large frying pan, heat a little oil over medium heat. Fry the Jiaozi for 3-4 minutes each side or until golden. Serve immediately.