Chinese dumplings with Parmigiano Reggiano, vegetables and “Mediterranean Asiatic” ginger sauce - China

Jiaozi between East and West
Antonella Pagliaroli - Fotogrammi di zucchero

  • Difficoltà


  • Stagionatura

    18 months

  • For the dough:
  • 200 g flour
  • 120 ml of cold water
  • a pinch of salt
  • For the filling:
  • 200 g peas
  • 100 g Parmigiano Reggiano
  • 5 chinese cabbage leaves (or Savoy cabbage)
  • 2 shallots
  • 1 carrot
  • 2 tbsp extra virgin olive oil
  • chives
  • fresh ginger
  • salt
  • For the sauce:
  • 2 tbsp extra virgin olive oil
  • 1 tbsp sesame seeds
  • 1 1/2 tbsp of soy sauce
  • 1 tsp sugar
  • fresh basil leaves

Put the flour with a pinch of salt in a bowl, pour the water in the middle and knead to make a smooth homogeneous dough and let rest in the fridge wrapped in  cling film for at least an hour. Meanwhile, prepare the filling by blanching the Chinese cabbage in boiling salted water for three minutes. Drain, allow to cool and cut into thin strips. Gently fry a chopped shallot with a tablespoon of oil, add the peas and cook for about 10 minutes. Add the cabbage and finish cooking. The vegetables will become soft. In another pan gently fry the other shallots in olive oil and add the carrots, finely chopped with a mixer, and cook until they are tender. Blend the peas and cabbage filling with a mixer until creamy, and then add the cooked carrots and shallots and finally the chopped chives, the grated Parmigiano Reggiano and a generous handful of grated fresh ginger. Roll out the dough and with a pastry cutter make a few circles 6-7 cm in diameter. With a rolling pin, or with a pasta-machine, stretch them further (the dough should be almost transparent). Place a teaspoon of filling in each one and fold into a half-moon shape, press and pinch the ends to seal them and make the typical Chinese dumpling creases. Line the bottom of the bamboo steamer with cabbage leaves, lay the dumplings on top and cook by dipping the steamer into a pot of boiling water. The dumplings are cooked through when they become very transparent. While the dumplings are cooking, prepare the sauce by blending fresh basil leaves, olive oil, sugar, soy sauce and sesame seeds in a mixer. Serve hot with the sauce.


I worked for several years as a clerk in the clothes store owned by a Chinese girl. During the rainy afternoons when no one came in the store, not even confused tourists asking for directions, Lin and I spent time chatting and laughing a lot. I taught her how to correctly pronounce words in Italian, she taught me a few things in Chinese. We said we would create one day a Sino-Italian dish, but then we never did. Steamed Chinese dumplings (Jiaozi) need no introduction; they are delicious dough parcels stuffed with pork, shrimp and/or vegetables with shallots, chives and ginger, very popular in China. My ravioli celebrate an encounter which later became a friendship: who would have thought that Parmigiano Reggiano and ginger could go so well together?
Antonella Pagliaroli
Fotogrammi di zucchero