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Steamy Chinese-style dumplings: Ravioli cinesi al vapore.

Jeowzeis, or Chinese steamed dumplings, are typical of Chinese New Year celebrations, much like spring rolls, but they are eaten during all festivities because their shape, reminiscent of an ancient coin, is considered a symbol of good luck. Jeowzeis are part of the so-called “dim sum,” a set of small dishes meant to be shared with loved ones, whose literal translation means “straight to the heart.” On many occasions, friends and family gather to prepare them in abundance, and there are discussions about the filling, which can be made with meat, shrimp, or vegetables! Among all the existing varieties, Chef Mulan has chosen to share with us the recipe for meat-filled dumplings, enriched with cabbage and scallions. From making the dough to different closing methods, which is a bit like that of baozi, we will discover how to give shape to these tasty little bundles to be steamed or grilled. All you will need is a little skill… in addition to the inevitable chopsticks, essential for dipping the dumplings before tasting! Serve the Chinese steamed dumplings with soy sauce or hot sauce and let them hit you “straight to the heart” along with other delights of Asian cuisine.

Chinese Steamed Dumplings Recipe

For the dough (for about 18 dumplings)
– 250g flour
– 115g warm water
– 1 pinch of salt

For the filling
– 200g minced meat
– 150g shredded cabbage
– 1 scallion
– 1 tsp soy sauce
– 1 tsp rice wine
– Salt and pepper to taste

To make Chinese steamed dumplings, first prepare the dough: pour the flour into a bowl and form a well, then add a pinch of salt, and pour the warm water slowly while stirring with chopsticks. Continue kneading with your hands to compact the ingredients, then transfer the dough onto the lightly floured work surface and form a small loaf. Put the loaf into a bowl, cover it