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Q: Anyone have a good jiaozi recipe?
So how do I make these damn things? Anyone got any awesome secret ingredients? (that makes is sound like I was talking about drugs, I wasn't....but could you?)
I personally like 50% minced pork, 25% finely chopped carrot and 25% finely chopped celery. Use small (if not tiny) dried shrimp, a bit of ginger, some say sauce as spices.
I think the classic ones is with a lot of scallion. It can work well, but I find it hides too much of the meat taste.
It's important that the skin is of the right thickness/quality so it doesn't go to soft during cooking.
Cook them in water with a dash of "old vinegar" (the slightly dark vinegar) and some coarsely cut pieces of leek. Don't cook them too long, but make sure they are properly cooked.
You have to experiment a bit with it. Personally I find the selection of this magnificent food rather dull. If you go to 10 different restaurants, you are going to get 10 identical dumplings. I know there may be tradition, but this is a food where there is room for playing with the contents.
Scandinavian:
oh. we also add some mushrooms, usually use dried shitake
