eat in eat out Baozilnn
Olive|May 2021
Learn how to make pillowy, comforting dumplings from northern China, a signature street-food dish from this London restaurant group
FRANCIS LAW

menu decoder

• Jiaozi

The Chinese word for dumpling.

• Black vinegar

This is made from black glutinous rice, often called Chinkiang black vinegar, named after the city it comes from. It has a complex, sweet, smoky, savoury flavour.

• Chiu chow chilli oil

This is a chilli oil hailing from Guangdong, made from preserved chillies, garlic, soy beans and sesame – it has a deep, umami chilli kick.

• Chinese black fungus

Often called ‘wood ear’ fungus, these add depth and savouriness to dishes, and also a pleasing chew once they have been rehydrated.

• Glass noodles

These are noodles made from mung beans, potatoes, sweet potatoes or tapioca and are transparent, or glass-like, when cooked.

BaoziInn, meaning ‘people’s canteen’, has six locations across London – the flagship restaurant in London Bridge, two more in Chinatown and one in Soho, as well as smaller takeaway outlets in Market Hall Victoria and Market Hall West End. Highlights from the kitchens, led by executive head chef Francis Law, include jiaozi, wontons, BBQ skewers and dan dan noodles – all influenced by traditional northern Chinese street food. baoziinn.com

Vegetable jiaozi

1 HOUR 45 MINUTES + RESTING + COOLING | SERVES 4 A LITTLE EFFORT |

DUMPLING DOUGH

plain flour 250g, plus extra for dusting

sunflower oil ½ tsp

FILLING

vegetable oil 1 tbsp

garlic 5 cloves, finely chopped

carrot 140g, blanched and drained, then finely chopped

mooli 75g, blanched and drained, then finely chopped

celery 30g, finely chopped

sweetcorn 30g

Chinese black fungus 1 piece, soaked and shredded

glass noodles 25g, soaked

water chestnuts 3, finely chopped

ground white pepper ¼ tsp

toasted sesame oil ¼ tsp

cornflour ½ tbsp

TO SERVE

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