Jiaozi ??

Jiaozi, or Chinese dumplings, are famous during the Chinese New Year. We like them year round!

INGREDIENTS

• 1.2 lbs. lean pork, finely ground (1.2 lbs = 1.2 jin)
• 1 lb. green onion, chopped
• 1 lb. tofu, chopped
• .5 lb. mushrooms, chopped
• 1 egg
• 1/2 teaspoon salt
• 1 teaspoon oil
• 1 teaspoon chicken bouillon
• 1 teaspoon light soy sauce
• Jiaozi skin (aka wanton wrappers – 3″ round work best)

DIRECTIONS

1. Mix all the ingredients together well. According to our friend: Stir in a clockwise direction only. (No idea why.)
2. Place a teaspoon of “stuffing” in the middle of a wrapper.
3. With your finger, moisten the edges of the wrapper with a little water.
4. Fold wrapper into a half moon shape making sure the edges are sealed.

COOKING OPTIONS

Place the jiaozi in boiling water and stir them gently so they don’t stick. When they start to float they are ready.

OR Place the jiaozi upright in a hot, slightly greased pan. Fry until golden brown on the bottom, then dump in a cup of water and place the lid on to steam them. After the water has steamed out, the jiaozi are ready.

The stuffing is ready to be stuffed.

Add 1 teaspoon of stuffing into the wrapper.

Fold wrapper into a half moon shape making sure the edges are sealed.

You can also just pinch the middle together and one end at a time fold it in on itself, making 3 or 4 nice little folds on each end. See top photo.