Tamil Nadu x China
Chettinad mushroom jiaozi
Mushroom pepper fry, tucked into a dumpling. Pleating badly is still pleating.
60 minTime
14 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original390kcalsame
14 gproteinsame
5 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Toast the pepper and fennel on low heat for 1 minute and crush coarsely. Toss the cabbage with 1/2 tsp salt and leave 10 minutes, then squeeze dry.
- 2Heat 1 tbsp oil on medium high heat, add the curry leaves and onion for 4 minutes, then the ginger garlic paste for 1 minute.
- 3Add the mushrooms and cook 8 minutes on medium high heat until all the liquid is gone and they brown. Stir in the pepper, fennel and salt. Cool 10 minutes.
- 4Mix the mushrooms with the cabbage, tofu and sesame oil. Fill each wrapper with a heaped teaspoon, wet the edge and pleat shut.
- 5Heat the rest of the oil in a lidded pan on medium heat. Set in the dumplings flat side down and fry 2 minutes until golden underneath.
- 6Pour in 1/3 cup water, cover and steam 6 minutes until the water is gone, then uncover and fry 1 minute more.
- 7Stir the black vinegar, soy, chilli oil, sugar and garlic into a dip.
Serve it like this
Arrange the dumplings crisp side up in a circle on a dark plate, with the dip in the centre and a sprinkle of curry leaf and chilli flakes over the top.
