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Wednesday, 26 August 2015



Are dumplings that are loved by many Chinese

There are more than 20 varieties 
sold in a Beijing Jiazi shop
They are named
according to the fillings 
wrapped inside these little floured pastry

As such there is no fixed filling.
You can add anything and everything to it
and call it your very own creation
Like it?

Jiazi skin or pastry 
113g plain flour
113g high protein flour
113g water

1) Stir water into the flour mixture
2) use fingers to bring the dough together
3) knead to form a soft dough, should be soft & elastic
4) leave aside for 10min to relax, or leave in fridge for up to 24 hours

180g ground pork
220g finely chopped cabbage
4cm length carrots, chopped finely
2cm length old ginger, chopped finely
1 tsp sugar
1/2 tsp salt
1/4 tsp pepper
2 tsp sesame oil
1 tsp corn starch
1/2 egg white

1) stir together all ingredients until combined, leave in fridge
2) roll out dough & cut into required size
3) can pinch dough into small pieces before rolling flat, if prefer

4) wrap filling & seal edge by pinching
5) make folds, 2 on each side
6) leave on floured tray
7) if not cooking same day, can freeze the jiazi.

There are various ways of cooking these Jiazi:

Pan fried

better known as 'pot sticker' in Cantonese


1) heat  some oil in a non-stick pan
2) arrange jiazi base down on the heated pan
3) when base of these jiazi turn brown as shown in the picture below
4) pour 1/2 cup water into the pan, cover & let cook until water dries up
5) overturn the pan onto a serving plate
6) serve hot
7) dipping sauce: thinly sliced young ginger in Chinese vinegar

the easiest method
1) heat up a pot of water, add some oil, to give some gloss to jiazi
2) put in the jiazi, one by one
3) they are cooked when they float to the surface
4) remove & serve with garlic oil & diluted soya sauce

Cook in Soup
commonly known as 'koon tong kou'
in Dim sum restaurants:
If this is what you like,

1) make a soup base e.g. chicken broth
2) cook jiazi in boiling water with a little oil until float
3) remove & put into the hot soup
4) serve hot

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