This traditional recipe for Chinese jiaozis includes a sauce and instructions on how to make the pasta. Returns are about 48 balls.
Ingredients:
Folder:
2 cups all-purpose flour
1 cup of boiling water
Filling:
Cabbage (Napa cabbage)
3 teaspoons salt, divided
1 pound ground pork
1/4 cup finely chopped green onions, with tops
1 white wine TB
1 teaspoon cornstarch
1 teaspoon sesame oil
White pepper Dash
Sauce:
1/4 cup soy sauce
1 teaspoon sesame oil
Others:
2 - 4 tablespoons vegetable oil
Preparation:
Cut the cabbage into thin strips. Mix with 2 teaspoons of salt and let it rest for 5 minutes. Squeeze the excess moisture. In a large bowl, combine the cabbage, pork, onion, wine, cornmeal, salt, 1 teaspoon of sesame oil, and white pepper. In a bowl, mix the flour and 1 cup of boiling water until a mixture forms. soft dough. Knead the dough on a lightly floured surface for about 5 minutes, or until smooth. Divide the dough in half. Shape each half into a roll and cut each roll into slices. Make circles and place 1 tablespoon of the pork mixture in the center of the circle. Lift the edges of the circle and pinch 5 folds to create a bag to wrap the mixture. Squeeze the top. Repeat with the rest of the dough slices and the filling. To warm a wok or nonstick skillet until very hot. Add 1 tablespoon of vegetable oil, tilting the pan to coat the sides. If using a nonstick skillet, add 1/2 tablespoon of vegetable oil. Put 12 ravioli in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown. Add 1/2 cup of water. Cover and cook 6-7 minutes, or until water is absorbed. Repeat the procedure with the ravioli remaining. To make a sauce, in a small bowl, mix the soy sauce with 1 teaspoon of sesame oil. Serve with the dumplings.
More information - Gastronomic Capital of Asia
Source - Wikipedia