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Jiǎozi (饺子) - Delicious!

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Feb. 13th, 2010 | 03:55 pm

Jiǎozi (饺子) - my favourite food of all time. Specifically, the boiled version, dipped in soy sauce mixed with garlic.



Gods, I LOVE them to bits. The fact I only get to eat them once or twice a year make them all the more special.

NOM. NOM. NOM. NOM.

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Comments {4}

baka_neko

Jiǎozi (饺子) - Delicious!

from: baka_neko
date: Feb. 13th, 2010 07:44 am (UTC)
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I love jiaozi too! Is it so difficult to make? they don't have to be made with perfect eighteen folds or something right? i would think its pretty manageable.

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witty, somehow

Re: Jiǎozi (饺子) - Delicious!

from: naanima
date: Feb. 13th, 2010 08:10 am (UTC)
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The making is actually ridiculously easy. The preparation is the killer.

The flour have to mixed to the right consistency. When the flour is right you will need to start the difficult process of breaking them into marble ball sized/shaped bit of flour so that you can flatten them to the correct wrapping thickness. Oh, and you have to prepare the mince (which is fairly easy). Then you can fold them (I have been taught to fold them so that they look pretty, which is 3 tiny folds on each side and 2 folds in the centre). Then you boil them.

The flour preparation state takes anywhere between 1+half hours to 2+half. Each batch of flour gaves you about 40 individual jiaozi, during Chinese New Year when people are greedy, each person can pack away approx. 30 or more of them because eating is like a grazing sport from about 8 till after midnight. The parents and I made about 150 of them. Um, that's a lots, but will feed 4 people for about 5 to 8 hours. The whole preparation and making of them took about 5 hours.

So, easy to make, time consuming to prepare. But, OHHH so DELICIOUS!

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kali

(no subject)

from: supplanter
date: Feb. 14th, 2010 09:46 pm (UTC)
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I prefer the potsticker version myself (the name is escaping me, but I will say that you can NEVER FIND GOOD ONES in japan (gyoza) if you're raised on Chinese ones (the Chinese ones I was raised on anyway) because the consistency will be ALL WRONG).  What do you like in yours?  Pork is traditional, no?

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witty, somehow

(no subject)

from: naanima
date: Feb. 14th, 2010 11:38 pm (UTC)
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I do love potstickers! I think the traditional way of making them is to steam them first and then pan fry. It is very common where I'm from (northern China, like further north than BeiJing), however, I don't remember eating them often at Chinese New Year. They are very profilic in restaurants but the only time I remember my family making them is to pan fry left over boiled Jiǎozi. So, not the 'correct' way of making them but still delicious! I think the Japanese version's flour wrapping is thinner than the Chinese version.

Pork and garlic chives! Or, pork and green capsicum! Or, pork and Chinese cabbage! You get the picture.

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