Thu, May 31 2007

Making Jiaozi, Part 2: Dumpling Wrappers

This is a continuation of Part 1, where I showed you how to make dumpling wrappers using a pasta machine. The technique shown in this post is more rustic, but works just as well.

Mix dough ingredients in a bowl or food processor. Flour a platter or line with wax paper. Knead dough lightly on floured surface until elastic, then divide into 80 pieces or so, each about the size of a regular gumball.

Roll out each piece into a round about 3 inches in diameter.

Follow instructions for filling and pleating the dumplings in Part 1.

Now that they’re cooked, there’s nothing left to do but to chow down.

This is a basic dumpling wrapper that contains nothing but flour and water. A more enriched dumpling wrapper is available containing egg. If you want, you can add an egg yolk into your dough to replace some of the water.

Comments

By Jakob

This is a fairly old post but maybe other people will find it occasionally by googling…
My advise for you, Django, is to use a fork to tighten the seals. Maybe the visual appearance is changed that way but the seal was very “safe”… (few minutes ago that I made my jiaozi…)

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By Django

Thank you for the recipe for the dough, I tried making dumplings the other night although I made a few stupid mistakes, like thinking that flouring them and putting the uncooked dumplings in a bowl was a good idea (not if the bottom ones get wet). Anyhow the only thing I wasn’t sure about was how to seal properly with the pleating, I shallow fried mine according to a “Har Gow Shrimp” recipe and they began fine but soon began to spit quite viciously as the seal slightly came undone (I wet the edges according to the recipes and they looked tight). Any further help, visuals or elaboration on this would be greatly appreciated.

Regards,

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By Pamela

Wow ! I haven’t had Jiaozi for like more than a year … just looking at your Jiaozi is making me craving for it. I’m gonna try out your recipe. The last time I tried a jiaozi recipe, I didn’t get a very good result.

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By Deborah Dowd

These make my mouth water! Is there anything better than a dumpling? I think not!

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