Excited
I just caught this short video called The Expat Life: Dumpling 101 by the WSJ’s Alan Paul, who gets a lesson on how to make Chinese dumplings, or jiaozi, before he left China.
Do YOU know how to make jiaozi? When we made them in our household we used store-bought dumpling wrappers — jiaozi pi — and ground meat. Sometimes we even used the food processor to chop the veggies. Call us lazy, but my Mom didn’t see the point of chopping everything by hand if we didn’t have to.
(Here’s a pretty good jiaozi recipe with tips throughout. I like how every other line is a warning of something NOT to do, otherwise the jiaozi will fall apart or explode. But heed the advice; it’s absolutely true.)
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Thanks Joz. Unfortunately, this was the first video I made for my column and I am just about to leave china.
Thanks Joz. Unfortunately, this was the first video I made for my column and I am just about to leave china.
Hey, just found this via Googe Alert. Thanks for posting. Just watched with Anna on my lap and she wants to see it over and over. This Youtube video actually runs more smoothy than the WSJ video, at least here in China.
Hi Alan, Thanks for the comment! Anna is adorable and the vision on her in your lap asking to watch the video over & over is just too cute! Do you have any other "Expat Life" segments that you think our 8Asians readers will like?
Hey, just found this via Googe Alert. Thanks for posting. Just watched with Anna on my lap and she wants to see it over and over. This Youtube video actually runs more smoothy than the WSJ video, at least here in China.
Hi Alan, Thanks for the comment! Anna is adorable and the vision on her in your lap asking to watch the video over & over is just too cute! Do you have any other "Expat Life" segments that you think our 8Asians readers will like?
Oh, I remember my jiaozi making sessions. Yep, large batches with hand-chopped and combined filling (no food processor) and store-bought wrappers. Other sealing them tight with water/egg white, I don't remember any other rules. But my whole family are pretty much eyeball-it-and-wing-it folks in the kitchen.
Oh, I remember my jiaozi making sessions. Yep, large batches with hand-chopped and combined filling (no food processor) and store-bought wrappers. Other sealing them tight with water/egg white, I don't remember any other rules. But my whole family are pretty much eyeball-it-and-wing-it folks in the kitchen.
We would make dozens, if not hundreds at a time. Freeze them in batches for a rainy day.
And I never make the boiled kind. I always pan fry! u00e7u0085u008eu00e9u00a4u0083 for me!
We would make dozens, if not hundreds at a time. Freeze them in batches for a rainy day.
And I never make the boiled kind. I always pan fry! u00e7u0085u008eu00e9u00a4u0083 for me!
Man, I haven't done this since I was a kid. Mom stopped making jiaozi when my parents started fighting a lot; to be honest, I've never been a fan of the boiled kind anyway. Damn you with YouTube triggering flashbacks, Joz!
Man, I haven't done this since I was a kid. Mom stopped making jiaozi when my parents started fighting a lot; to be honest, I've never been a fan of the boiled kind anyway. Damn you with YouTube triggering flashbacks, Joz!
Yes I can! I've made JiaoZi with my mother as a kid. And yes, we also used store-bought JiaoZi Pi. Haven't done this in a looooong while though. Maybe 8Asians should have a JiaoZi making party!
Yes I can! I've made JiaoZi with my mother as a kid. And yes, we also used store-bought JiaoZi Pi. Haven't done this in a looooong while though. Maybe 8Asians should have a JiaoZi making party!
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