Jiaozi is a traditional Chinese food that is popular with the Chinese people. It is also known as Shuijiao, which is astaple food, local snack and festival food in northern China.
Jiaozi typically consist of grinded meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together.
Through this video，
have you learnt how to make Jiaozi?
However, it doesn't talk about the preparation before making Jiaozi, such as kneading dough and chopping stuffing.
So, let Homey tell you.
To make Jiaozi, you need to use cold water and flour. Pour flour into a basin or a chopping board, mix it with cold water or water in a low water temperature, and stir while adding water. Knead until the dough is smooth and non-sticky. When the dough is ready, set it aside forsome time (usually 10-15 minutes).
Common dumpling meat fillings include pork, mutton, beef, chicken, fish, and shrimp, which are usually mixed with chopped vegetables. Popular vegetable fillings include napa cabbage, scallion (springonions), leek, celery, spinach, mushroom, edible black fungus, carrot, and garlic chives.
The steps have been described in detail in this video. But remember that it is important to sprinkle some dry flour and try to make the thickness of wrappers consistent.
There are many ways to fold Jiaozi. Basic steps for folding it include putting a single pleat in the middle, putting multiple pleats along the edge, making a wavy edge like a pie crust, turning a pleated edge in toward the body resulting in a rounded edge, and putting both ends together resulting in a round shape.
Finished jiaozi can be boiled (shuǐ jiǎo), steamed (zhēng jiǎo) or pan-fried (jiān jiǎo).
It's easy to make boiled Jiaozi (shuǐ jiǎo) by yourself and you can try it with this video.
Tips:
Jiaozi should not be confused with wonton; jiaozi have a thicker skin and a relatively flatter, more oblate, double-saucer like shape, and are usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce), while wontons have thinner skin and are usually served in broth.
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Typesetting | Sissi
Translation | Amber
Proofreading | Jude, Azimjon, Eric, Carrie
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