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Le Chaudron recipe
Raviolis pékinois jiaozi
Jiaozi (Beijing dumplings)
⏱ 55 minServes 4Medium340 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
28dumpling wrappers
300 g (11 oz)ground pork
150 g (5 oz)napa cabbage, finely shredded
3scallions, sliced
2 tbspsoy sauce
1 tablespoonsesame oil
1piece of ginger (3 cm / 1 in), grated
- 28 dumpling wrappers
- 300 g (11 oz) ground pork
- 150 g (5 oz) napa cabbage, finely shredded
- 3 scallions, sliced
- 2 tbsp soy sauce
- 1 tablespoon sesame oil
- 1 piece of ginger (3 cm / 1 in), grated
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Mix the ground pork, cabbage, scallion, ginger and sauces into an even filling.
- Put a spoonful of filling in the center of each wrapper and wet the edges.
- Fold into half-moons, pinching and pleating to seal.
- Bring a large pot of water to a boil and add the dumplings in small batches.
- Cook for 6 minutes, adding a glass of cold water each time it returns to a boil.
- Lift out with a skimmer once they float and serve hot with soy-vinegar dipping sauce.
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