Jiao Zi – Chinese Dumplings

Today I am making Jiao Zi , which has 2 different types. Guo Tie (pan fried) Shui Jiao (steamed or boiled) from scratch. The recipe I got it from @1k4jaeger live chat with Om @williamwongso. Well, I am not great with my hands on rolling the pin for the dough, so I did the easiest way by using pasta machine and voila!

Guo Tie or as people known as Gyoza which is from Japan was actually came from China. The Japanese brought Guo Tie to Japan and named them Gyoza (Ika told me about the story, today)

Jiaozi are a kind of Chinese dumpling, commonly eaten in China and other parts of East Asia. They are one of the major dishes eaten during the Chinese New Year and year-round in the northern provinces. Though considered part of Chinese cuisine, jiaozi are popular in other parts of East Asia and in the Western World.

Ingredients:

The Dough:

250gr All purpose flour
a pinch of salt
150ml warm water

How to prepare:

Mix the flour and salt them pour the water into the flour but don’t pour all at once
Stir briefly with your hands until the flour and water are evenly mixed
knead for a while just until eveything is mixed.
Brush the dough with oil to prevent drying, then rest for a min 1 hour. The longer the rest period the more relaxed the dough is, the easier it is to be handled
After 1-2 hours, start using your pasta machine to roll it into a thin dough (see photos above)
As for the thickness, mine is probably around 1-2mm , do not roll to thin so it would crack when you fill the filling later.
Using your round cutter cut them (see photos above)
Fill them with the filling (see video above) , I don’t use water to close the dough, just press them together.
Then boiled them for a while the pan fried them (see video above) and served with Chili oil (the recipe is up too)

For the Filling: