For the Chiao Tse, quickly mix wheat flour and salt with the lukewarm water. This is best done with a fork or chopsticks if you are proficient, but also with a food processor.
For the filling, chop the Chinese cabbage very finely and sprinkle with enough salt. When it has drawn some water, squeeze the Chinese cabbage well.
Juicing is absolutely necessary, otherwise the water contained in the cabbage would soften the chiao tse during cooking.
Finely chop the ginger, scallions and garlic and mix with the mince. Then add soy sauce, the juiced Chinese cabbage, oil, sesame oil and garlic and mix everything together very well.
Before preparing the chiao tse, knead the dough well again. It should be smooth but not stick to your fingers.
If necessary, add a little more flour. Then form the dough into a roll of about 3-4 cm in diameter and divide into about 30-40 pieces.
Place the finished chiao tse a little apart from each other on a lightly floured or parchment paper lined baking board.
Depending on the size of the pot, place 10-20 Chiao Tse in the boiling water, bring to a boil, quench with a cup of cold water, bring to a boil again, add another cup of cold water and bring to a boil a third time.
The chiao tse are ready when they float on the surface of the water and are slightly transparent. Otherwise, they need to boil for a few more minutes.
The finished Chiao