Sohla explores the history of Chinese dumplings and recreates a 2,000-year-old recipe for jiaozi from the legendary Chinese physician Zhang Zhongjing, in this episode of Ancient Recipes with Sohla.
THE RECIPES
For the wrappers:
– 2 cups all purpose flour
– 2/3 cup of boiling water
– Tapioca starch for dusting and rolling
For the filling:
– 4 to 5 pieces dried licorice root
– 2 teaspoons whole peppercorns
– ยพ teaspoon ground cinnamon
– ยพ teaspoon kosher salt
– 2 tablespoons peeled and roughly chopped ginger
– 2 tablespoons jujube fruit
– 8 ounces boneless mutton, finely chopped
For the wrappers
1. Place flour in a medium bowl. Slowly drizzle in โ
cup boiling water, mixing constantly with chopsticks, until dough starts to hold together in shaggy pieces.
2. Cover bowl with plastic wrap and let rest 15 minutes.
3. Mix until dough comes together and forms a shaggy ball. Transfer to a lightly floured surface and knead, adding more flour as needed to prevent sticking, until dough is very soft, smooth, supple, and just a little bit tacky, about 10 minutes.
4. Dust dough lightly with flour and cover. Let rest 1 hour.
5. Divide dough into 3 equal pieces. Working with 1 piece at a time and keeping other pieces covered, roll out dough with your palms to make 12″”-long ropes. Cut each rope into twelve 1″”-pieces with a bench scraper.
6. Working with 1 piece of dough at a time and keeping other pieces covered, press your thumb into the cut side of the dough to flatten.
7. Dust lightly with tapioca starch and use a dowel to roll out into thin rounds, about 4″” in diameter. Work from the center moving outward, applying slightly more pressure as you reach the edges to make them a little thinner.
8. Rub each wrapped lightly with starch to prevent them from sticking when stacked. Keep covered.
For the filling
1. In a mortar and pestle, grind together the licorice, peppercorns, cinnamon, and salt until fine.
2. Add the ginger and jujube and grind into a paste.
3. Stir the paste into the finely chopped mutton.
Assembling the dumplings
1. Take a spoonful of the filling & place it in the middle of the wrapper. Fold the wrapper over the filling pinching in the middle first to seal it. Then carefully fold the edges of the wrapper over on itself to create pleats. Pinch each pleat to seal it.
Boiling the dumplings
1. Bring a large pot of water to a boil. Gently place dumplings in the pot trying to avoid them bumping into each other too much.
2. When the water returns to a boil, add a 1/2 cup of cold water & place the lid back on.
3. Once the water returns to a boil again, add another 1/2 cup of cold water & return the lid.
4. Once that comes to a boil again, theyโre done!
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Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla El-Waylly details the surprising history of some of our favorite dishes as she attempts to recreate the original version using historical cooking techniques and ingredients. Along the way, Sohla highlights the differences between the ancient recipe and how we would prepare the modern version today.
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