Chinese vegetarian dumplings.


Shan'shi ingredients

Additional ingredients

  • 400 g whole wheat grain
  • 200 ml lukewarm water
  • 1 pinch Salt
  • 2-3 carrots {depending on size}
  • 1 small shallot
  • 2 cloves garlic
  • 2 fists of spinach
  • Salt pepper


  • Knead the wholemeal flour with the lukewarm water and a pinch of Salt into a smooth dough. Cover and chill in the fridge for 30 minutes.
  • Peel and coarsely grate the carrots. Peel and finely chop the shallot and garlic. Put Sesamöl in a pan. Sauté the grated carrots, diced shallots and garlic and fresh spinach until translucent. Mix with the chili sauce, Salt and pepper and let simmer briefly. Let it cool down a bit.
  • Roll out the dough very thinly on a floured work surface. Using a glass or round cutter, cut out circles {about 8cm in diameter} and place a teaspoon of filling on each. Brush with water and squeeze. Alternatively, seal with a fork.
  • Boil water in a large saucepan. Let the vegetarian jioazi simmer for about 4 to 5 minutes until they float to the top. Strain and drizzle with some Sesamöl and garnish with fresh basil.
  • Serve with Sojasauce and sweet chili dip.
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