A family will eat jiao zi after midnight on New Year’s Day. There is an entire story about why, and I’ll share the link. Chinese New Year is a special occasion, so buy a new pair of cloths, clean your home, give out money in red envelops, paste an upside down 福 on your door, and make these jiao zi.
This recipe is my version of a recipe I found on line. The ingredients for the dough are 3 cups all-purpose flour,1 cup cold water, and 1/4 teaspoon salt. The recipe said to use up to 1 ¼ cups of water, but I only used one. I wasn’t crazy about the dough. I suggest using another recipe or premade jiao zi wrappers. I would have bough wrappers, but Whole Foods only had wonton wrappers, and I don’t think those are the same.
The ingredients for the filling are 1 cup ground pork, 1TB soy sauce, 2 teaspoons fish sauce, 1 teaspoon salt, 1 TB white rice vinger, 3 TB sesame oil, ½ minced green onion, 1 cup finely shredded leak, ½ cup minced mushrooms, 1 teaspoon minced fresh ginger, and 1 clove minced garlic. After I shredded the leak, I squeezed out as much liquid as I could with my hands.
I began by making the dough. I stirred the salt and flour together.
I stirred well.
I wasn’t pleased with the results after boiling them. The outside was squishy and slimy. Jiao zi are usually slippery, but I wasn’t crazy about the texture.
The second batch I baked for 13 minutes at 350 degrees. This method is very untraditional, especially given most Chinese people don’t have ovens. I liked the texture more. When I make jiao zi again, I’ll use store bought wrappers and boil them.