Jiaozi is one the healthiest and filling Chinese dishes you can think of ! Though conventionally starters you could have them for a filling breakfast too. Visit my blog for more healthy and foolproof recipes. http://centpercentfoolproofrecipes.blogspot.in/

1. JIAOZI WITH SWEET-SOUR SOY
jiaozi by leena 2/5/2013
SAUCE RECIPE
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2. INGREDIENTS FOR JIAOZI jiaozi by leena 2/5/2013
onion
Spring
1 cup all ½ tsp mushroom onion/garlic
purpose flour Common
Salt
capsicum
carrot
cabbage
About 2 tablespoonfuls of all vegetables( chopped).
You can take vegetables of your choice in desired
proportion
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3. INGREDIENTS FOR JIAOZI(CONTD.) jiaozi by leena 2/5/2013
Chilli
powder
Common salt
Chinese spice
mix/chow mein
spice mix
Black
. sesame oil
pepper
Spices and salt to be
used as per individual
flavor preferences
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4. INGREDIENTS FOR SWEET & SOUR SOY jiaozi by leena 2/5/2013
DIP(CONTD.)
VINEGAR
1tsp common 3 tsp table 1 tsp Chinese
salt sugar spice mix/
chowmein
spice mix
1 tbsp
cornflour
1 tsp each of
1 tbsp finely chopped
dark soy green chilli and
1 tbsp white ginger About
sauce vinegar (red 1.5 cups
vinegar is the water
preferred
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ingredient)

5. MAIN EQUIPMENT jiaozi by leena 2/5/2013
Chapatti roller
A medium-sized wok with rolling pin A shaper to shape
to fry vegetables Jiaozi
A spacious container to boil
jiaozi and a stove for cooking 5

6. COOKING JIAOZI jiaozi by leena 2/5/2013
1. SIEVE FLOUR AND SALT
2. MIX WITH SMALL QUANTITIES OF WATER(ABOUT 1 TSP AT A TIME) TILL
YOU GET A HARD DOUGH. AS THIS WILL BE BOILED IN WATER, THE
DOUGH NEEDS TO BE A BIT HARD.
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7. COOKING JIAOZI( PREPARING THE jiaozi by leena 2/5/2013
FILLING)
3. SET ASIDE THE DOUGH AND PREPARE THE FILLING
4. SAUTÉ THE VEGETABLES IN A TEASPOON OF SESAME OIL. SEASON
WITH SALT, CHILLI POWDER, CHINESE SPICE MIX POWDER( I USED
CHOWMEIN SPICE MIX AS I DID NOT HAVE TRADITIONAL CHINESE SPICE
MIX WITH ME), AND CHILLI POWDER ,AS PER TASTE. I USUALLY USE 1/2
TSP- 1 TSP OF ALL INGREDIENTS, YOU COULD USE MORE OR LESS
DEPENDING UPON YOUR TASTE PREFERENCE.
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8. COOKING JIAOZI jiaozi by leena 2/5/2013
5. MAKE SMALL BALLS WITH THE DOUGH
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9. COOKING JIAOZI jiaozi by leena 2/5/2013
6. ROLL OUT EACH DOUGH INTO A SMALL THIN COVER. IT
IS IMPORTANT FOR THE COVER TO REMAIN THIN SO THAT
IT ATTAINS A GLASSY LOOK WHEN BOILED
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10. COOKING JIAOZI jiaozi by leena 2/5/2013
8. MOISTEN THE SKIN ON THE LOWER SIDE AND PLACE IT ON
THE JIAOZI SHAPER
9. PUT FILLING ON UPPER SIDE.
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11. COOKING JIAOZI jiaozi by leena 2/5/2013
10. CLOSE THE SHAPER AND PRESS IT LIGHTLY ON BOTH SIDES
FOR THE SKIN TO ACQUIRE THE SHAPE.
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12. COOKING JIAOZI jiaozi by leena 2/5/2013
11. PLEAT THE OUTER EDGES OF THE DUMPLING
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13. COOKING JIAOZI jiaozi by leena 2/5/2013
12. WARM WATER TILL IT STARTS TO BUBBLE. THEN PLACE THE
DUMPLINGS ONE BY ONE INTO THE WATER AND BOIL. YOU
HAVE TO BRING THEM TO A BOIL 3 TIMES BY ADDING A CUP OF
COLD WATER EACH TIME TO RESTART THE BOILING PROCESS.
THIS IS DONE TO COOK THE DUMPLING THOROUGHLY
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14. COOKING JIAOZI jiaozi by leena 2/5/2013
13. BOIL EACH DUMPLING TILL THE COVER LOOKS GLASSY OR
TRANSLUCENT. THE COVER CAN EVEN BE COOKED TO
COMPLETE TRANSPARENCY BUT IT MAY BE DIFFICULT TO
ATTAIN THAT THE FIRST FEW TIMES
14. PICK EACH DUMPLING CAREFULLY FROM THE WATER AS
THEY ARE VERY SOFT AND THE COVER IS PRONE TO TEARING
AND PLACE THEM ON A PLATE FOR SERVING 14

15. MAKING SOY DIP jiaozi by leena 2/5/2013
14. MIX ALL THE INGREDIENTS OF THE SOY DIP IN 1.5 CUPS
OF WATER AND BRING IT TO A LIGHT BOIL. THICKEN THE DIP
TO DESIRED CONSISTENCY
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16. SERVING JIAOZI jiaozi by leena 2/5/2013
15. DUNK THE DUMPLING IN THE SOY DIP AND ENJOY !
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17. JIAOZI VARIATIONS jiaozi by leena 2/5/2013
1.You could choose to not sauté the
vegetables. In such a case, you can
simply season them and fill them in the
skin.
2.Instead of boiling you could bake or
steam the dumplings.
3.You could also sauté the boiled
dumplings lightly
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