Ingredients: 300 g flour, 250 ml of water, salt, baking powder.
Filling: 450 g lean pork mince, 7-10 stalks of green onion (white part) 400 g cabbage, 1-2 teaspoons soy sauce 2 teaspoons sesame oil, ginger.
Preparation: mix a dough of flour, baking powder, water and salt, cover and let stand 30 minutes. Since it rolled sheet with a diameter of 35 cm and 2-3 cm thick and cut round pieces that are rolled on a plate dusted with flour.
To mince, add water, chopped onion, ginger, soy sauce, chopped cabbage into small pieces and sprinkle it with sesame oil. Kneaded thoroughly and let stand 30 minutes. In each of the dough circles to put in 1 teaspoon of the filling and form triangles that nip at the edges, so between the filling and dough
remain less space. Ready Bye Tszu placed in boiling water (2-3 liters) one by one so as not to stick. When you come to the surface, make a little cold water. This procedure is repeated 3-4 times for 10 minutes until filling is cooked completely.
When Chao Tszu come to the surface for the fourth time, be removed and placed in a large bowl. Serve plenty of flights with a mixture of soy sauce and vinegar.
Broth not discharge serves to Tszu Bye. Guests of honor is usually served warm chicken broth.
Another type of filling for Chao Tszu is prepared from the following products: 400 g veal, 50 g pork, 100 g chestnuts, 2 stalks of spring onion, 1 tablespoon soy sauce 1 tablespoon oyster sauce 1 teaspoon sugar 2 teaspoons teaspoons sesame oil, ginger, salt, pepper.