I've been quiet on the blog, I know. I've been pretty busy the last two weeks - got called in to do some supply teaching a few times and getting myself prepared for my 3 week teaching contract that starts on Monday. I was also in a 'madeit' newsletter so got a few orders for my herb markers (yay!). But, I have managed to squeeze in a few little projects and I have a few that I prepared earlier so stay tuned.
Here is a post about making Jiaozi (or dumplings) which we did for dinner the other night. I wish I had better photos for you but unfortunately in the evening the lack of natural light makes it really hard to take good ones.
Here is a post about making Jiaozi (or dumplings) which we did for dinner the other night. I wish I had better photos for you but unfortunately in the evening the lack of natural light makes it really hard to take good ones.
In Beijing, we had a food court in the basement of our apartment building and one of the vendors made awesome dumplings. My favourite filling there was egg and zucchini so we decided we wanted to try making them ourselves.
I've made dumplings before with store bought wrappers but, as we didn't want to go on a mission to an Asian grocery store, we just made them. Basically the wrappers are just flour and water. You just add water slowly as you mix until you have a doughy consistency, knead it for a bit and roll a sausage shape which you then cut into pieces as shown.
I've made dumplings before with store bought wrappers but, as we didn't want to go on a mission to an Asian grocery store, we just made them. Basically the wrappers are just flour and water. You just add water slowly as you mix until you have a doughy consistency, knead it for a bit and roll a sausage shape which you then cut into pieces as shown.
Placing the cut side of the dough down on a floured surface, use a rolling pin to roll them out into a flat, circular shape.
Now for the fillings. Fillings are easy and you can use any combination of meat/vegetables etc.
For the egg and zucchini I just grated the zucchini and squeezed some of the water out with paper towel. I salted and scrambled the eggs, and chopped it into tiny pieces with the egg flip when it was nearly done. Then I mixed it together with the zucchini and seasoned it with some salt, pepper and sesame oil.
For the pork and greens filling I finely chopped some pak choy (but you could use whatever Asian greens you like) and mixed it with the raw mince along with these seasonings: salt, sesame oil, soy sauce, ginger (okay, so we didn't have ginger, but I would have used it if we did!).
For the egg and zucchini I just grated the zucchini and squeezed some of the water out with paper towel. I salted and scrambled the eggs, and chopped it into tiny pieces with the egg flip when it was nearly done. Then I mixed it together with the zucchini and seasoned it with some salt, pepper and sesame oil.
For the pork and greens filling I finely chopped some pak choy (but you could use whatever Asian greens you like) and mixed it with the raw mince along with these seasonings: salt, sesame oil, soy sauce, ginger (okay, so we didn't have ginger, but I would have used it if we did!).
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To assemble, place a small amount of your filling mixture in the centre of the dough wrapper, dip your finger in water and wipe it halfway around the edge of the wrapper, fold in half and pinch it closed (the water will help it stick). Then make folds in the edge by slightly overlapping and pinching the dough.
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Then add them to a saucepan of boiling water and boil for 5 to 10 minutes, checking to see if the dough is cooked. Serve with a little dish of Chinese vinegar or chilli oil (or both).
If you're planning to try this and haven't made dumplings before, here are some tips for beginners (aka 'learn from my mistakes'):
1. The pork filling was very wet and if the mixture touched the edge of the dumpling it was very hard to get it to seal. Make your wrappers a little bigger for the first few to make it easier until you get the hang of it.
2. As you make your dumplings place them on a floured surface so that they are not touching. If it's quite a dry mixture this is not so important, you can just flour them, but a wet mixture - even floured - makes them very hard or impossible to separate without tearing.
1. The pork filling was very wet and if the mixture touched the edge of the dumpling it was very hard to get it to seal. Make your wrappers a little bigger for the first few to make it easier until you get the hang of it.
2. As you make your dumplings place them on a floured surface so that they are not touching. If it's quite a dry mixture this is not so important, you can just flour them, but a wet mixture - even floured - makes them very hard or impossible to separate without tearing.
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