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1
MAKE THE DOUGH: Place 2 cups of the flour in a large bowl and keep the remaining 1/4 cup handy.
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Add the oil and 1 cup of water and mix until all the liquid has been absorbed.
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3
Work the dough with your hands into one manageable ball.
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4
If the dough is wet and sticky, work in some of the remaining flour, a little at a time, until it no longer sticks to your finger.
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5
Place the dough on a floured surface and knead for 2 to 3 minutes.
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6
The dough will be somewhat firm and elastic.
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7
Coat the dough with a little oil, return it to the bowl, cover with a clean kitchen towel, and let it rest for 30 minutes.
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8
MAKE THE FILLING: While the dough is resting, drain the mushrooms and squeeze out any excess liquid.
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9
Remove and discard the stems, finely chop the mushroom caps, and place them in a medium bowl along with the other filling ingredients.
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Mix together well and keep refrigerated until you are ready to assemble the dumplings.
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11
MAKE THE SOY-VINEGAR SAUCE:
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Combine the soy sauce, rice vinegar, sugar and sesame oil in a small bowl.
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Stir until the sugar has dissolved.
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Pour into small dipping bowls and add the scallion just before using.
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This sauce will keep for up to 1 week in the refrigerator in a tightly sealed container.
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ASSEMBLE THE DUMPLINGS: Line a tray with a kitchen towel and sprinkle with a little flour.
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Also have ready the dough and filling.
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Knead the dough once or twice on a floured surface, divide it into 4 equal pieces, and set 3 of them aside under a kitchen towel.
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19
Shape the remaining piece into a ball, then roll it out until about 1/8 inch thick.
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Sprinkle with flour if it gets sticky.
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Let the rolled-out dough relax for a couple of minutes before cutting out rounds.
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Using the cookie cutter, cut out as many rounds as you can, usually 7 or Collect the leftover dough and put it aside under a damp kitchen towel for later use.
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23
Pick up 1 dough round and pleat and pinch one side.
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This will pull the round into a bowl shape.
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Place a rounded tablespoon of filling in the center.
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Bring together the edges, pushing out any air, and pinch along the top of the dumpling to seal.
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Place the dumpling, pleated side up, on a prepared tray.
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Repeat with the remaining rounds and filling.
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Keep the assembled dumplings in a single layer on the tray, covered with a kitchen towel as you work.
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30
Once you have assembled the first batch of dumplings, continue with the remaining dough and filling.
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31
Combine all the dough scraps, knead them into a ball, roll it out, cut out as many rounds as you can, and fill and fold those too.
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32
Set aside the number of dumplings that you would like to cook and keep the rest frozen for up to 6 months (see Notes).
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COOK THE DUMPLINGS: Generously coat a large skillet with oil and heat it over medium heat.
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Arrange the dumplings in the pan, pleated side up, leaving a little space around each.
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Cook until the bottoms just begin to brown.
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Choose an empty spot in the pan and pour in enough of the flour and water mixture to reach about a third of the way up the sides of the dumplings.
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Cover and simmer for 10 minutes.
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38
(If cooking frozen jiao zi, add them directly to the oil and increase the cooking time by 3 minutes.
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Do not allow the dumplings to thaw before cooking.)
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Remove the cover so that any remaining liquid can cook off completely.
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Continue cooking until you hear a strong sizzling sound and the bottoms of the dumplings are golden brown and crisp.
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42
Remove the jiao zi with a small spatula and place them on a plate.
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Serve immediately while you cook any remaining jiao zi.
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44
Serve with the Soy-Vinegar sauce.
