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Today, again my eating habits went off the beaten Mc-path. I went to a jiaozi making party. Spring Festival AKA Chun Jie AKA the Chinese new Years is just around the corner and making jiaozi is as traditional as green jello and bananas at Thanksgiving. You dab a little of the filling on a piece of rice dough, use a little water to seal the edges, pulling the edges to the middle then crimping. This thousand year old recipe sounds simple enough for a two year old to do…
…or an American.
Here are instructions from Chef Jacob.
First, play a little patty cake.
Squish it into your hand and be tempted to lick the raw pork off your fingers until your Mom stops you.
Then you show her your masterpiece…
Jiaozi got their named because they are supposed to be horn shaped. The Chinese word for “horn” is jiao. Well, here are the ones made by mom….
And Mom’s mom…
Now here are the ones made by guess who.
Afterwards, we indulged in stuffing ourselves with the dumplings, some of the steamed, some fried, along with slices of beef dipped into a peanut sauce (very similar to the satay sauce you get an a Thai restaurant).
The stuffing for jiaozi varies in different regions of China. Mostly, it’s a mixture of ground pork and chopped chives hidden inside a transluscent rice flour dough.
Or with Jacob, maybe a bit of lint.
I don’t think Jacob will win an appearance of the Next Top Chef.
But hey, you never know.