Comments on: Making Jiaozi, Part 2: Dumpling Wrappers

By: Django

Django — Sat, 30 Jun 2007 12:32:46 +0000

Thank you for the recipe for the dough, I tried making dumplings the other night although I made a few stupid mistakes, like thinking that flouring them and putting the uncooked dumplings in a bowl was a good idea (not if the bottom ones get wet). Anyhow the only thing I wasn’t sure about was how to seal properly with the pleating, I shallow fried mine according to a “Har Gow Shrimp” recipe and they began fine but soon began to spit quite viciously as the seal slightly came undone (I wet the edges according to the recipes and they looked tight). Any further help, visuals or elaboration on this would be greatly appreciated.

Regards,

By: Pamela

Pamela — Sat, 09 Jun 2007 17:19:21 +0000

Wow ! I haven’t had Jiaozi for like more than a year … just looking at your Jiaozi is making me craving for it. I’m gonna try out your recipe. The last time I tried a jiaozi recipe, I didn’t get a very good result.

By: Deborah Dowd

Deborah Dowd — Fri, 01 Jun 2007 01:30:17 +0000

These make my mouth water! Is there anything better than a dumpling? I think not!