When I had my first jiao zi here while still staying with my housemates from Tianjin (China),I was shock.Why? When they say eat jiao zi is really just eat jiao zi and no other dishes. To me and I also believe most people in our region might need to have rice and some other dishes to go along. They told me people from the northern part of China do not eat rice but home made noodle, pancake, pau or jiao zi. Different parts of China, people all have different types of main food not necessary rice. Mostly southern people will eat rice but might not other part of China. So for the first time, I had like 10 - 15 jiao zi to fill up my stomach. It was really nice to eat when it is still hot from the pot. So one fine weekend, finally get my hands working on it and learn the skill of making the jiao zi from them. Luckily I did manage to master the skill before they moved out and got praised by others but my favorite is the pan fried kind.
Ingredients:
Dumpling skin-
- 150g Plain Flour
- 100ml Water
- or just get dumpling skin from the shop.
- 6-8pcs Wom Bak
- 3-5tsp Sesame Oil ( Xiang you)
- 300g Mince meat
- 1tbsp Cooking wine (hua tao jiu)
- 1/2 - 1tsp Dark soy sauce (lao chou)
- 1 tbsp Light Soy sauce (shen chou)
- 1tsp Chicken stock powder
- Dash of white pepper
- Mix the flour with water to form a dough, leave it aside to rest.
- Marinate the mince meat with the rest of the seasoning.
- Chopped the wom bak into small pieces or mince it up in a blender.
- Add salt into it and leave it aside for 10mins.
- Then squeeze out all the water and then add 1 tbsp of oil.
- Then mix well the mince meat with the wom bak.
- Roll the dough and divide them into smaller balls.
- Flatten the ball into thin round sheet.
- Fill the sheet with meat mixture and wrap it up.
- Boil a pot of water and add in the dumplings.
- When all the jiao zi float to the surface and in some cold water to shock the temperature.
- Scope out the jiao zi and ready to serve with black vinegar.
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