Finally I made some Chinese dumpling (JiaoZi) as promised. The receipe for the filling was inspried by the Dumpling Restaurant(老大娘水饺店) in Kunming: 250g pork mince mixed with 250g prawn mince and some crushed pine nuts, finely-chopped spring onion, a bit dark soy source, one egg and a bit sweet chilli source. Shamely I didn't make the dumpling skin myself, I used the ready-made one from chinese shop instead though, the ready-made one is rather cheap (£1.60 for 100 pieces) therefore I opt for using it to save time and effort. The whole preparation only takes 20 minutes.
I was proud of myself for doing this as I wasn't brough up in a family who hnow how to make Jaozi, my mum has never made this herself. So my self-taught Jiaozi-making technique wan't that bad in the end!
3 comments:
Well done!
I make Jiaozi and Wonton quite often, especially Wonton which I make at least once a week. I love Wonton more as it's lighter and easier to make.
My dad was very good at making flour-food including Mantou, Huajuan, etc, from scratch. I can't compare with him because I buy the pastry rather than making the dough myself. In fact, Mark and I prefer the pastry bought from the shop. :)
Are your father from the north?Both my parents are southerners. My mum did make mantou and baozi occasionaly when we were little but not Jiaozi though.
No, my dad was from Guizhou. But he was in the army before and learned a lot of other cuisines from his colleagues.
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