Jiǎozi, Guōtiē, Gyoza, pot-stickers… the name is not that relevant, as long as they’re caramelized and will leave a little fat bead when opened.
for this one, we’re building up on the Southeast Asian classic, usually made with white flour and featuring scallions alongside aromatic ingredients.
we’re taking a detour to Southwest deep France, drawing inspiration from the culinary staples of that region—those famous dishes in the bottom-left corner of French school geography maps. The dough here uses semi-wholemeal flour to bring out a rustic note.
Cancel me for cultural appropriation if you like; these are delicious, and I’ll make them again anyway.
For about a dozen dumplings.
For the dough:
- 170 g Type 80 flour
- 80 ml water
- 1 teaspoon walnut oil
- A pinch of salt
For the filling:
- 250 g minced pork belly
- 50 g button mushrooms (I didn’t have any porcini mushrooms, but if you have some, try it, I have a good feeling about this)
- 8 g black truffle
- 2 tablespoons soy sauce
- 2 tablespoons Armagnac
- A handful of dried duck breast shavings (a few grams, or anything smoked or dried with a strong umami taste)
- A pinch of pepper
- A bit of diluted soy sauce for deglazing
For the dough:
It’s very simple—knead for 10 minutes, then, rest for 2 hours.
For the filling:
This is foolproof too. Finely chop the mushrooms and slice the truffle into thin slivers. Toss everything into a small bowl and mix well.
… Find a good tutorial online for folding your dumplings—there are plenty! Aim for a dough disk diameter of 8–10 cm.
for cooking, use the classic deep-pan frying method:
- Sear for 2–3 minutes on medium heat in a bit of oil.
- Deglaze with diluted soy sauce and cover.
- Cook for 6–8 minutes without uncovering.
Serve hot.
