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Making Chinese Dumplings (Jiaozi) with Miao

December 30th, 2011 by Michael

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  Filling dried shiitake, Shaoxing wine, fresh coriander, homemade pancetta (aged 1 year), Chinese garlic chives, ‘kujo negi‘ scallion jiaozi. (Pink ones on left are pork and yuzu.)
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  dried shiitake, Shaoxing wine, fresh coriander, homemade pancetta (aged 1 year), Chinese garlic chives, ‘kujo negi‘ scallion jiaozi filling
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• 
  Pork and yuzu jiaozi
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  Pork and yuzu jiaozi - Sublime
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  Pork and yuzu jiaozi - Sublime (Made with yuzu juice and peel)
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Greetings from Kyoto

Today Miao and I made a whole lot of Chinese Dumplings. I made the filling and Miao did the stuffing. We made three flavors: Pork and yuzu (with a light Japanese vinegar). Dried shiitake mushrooms reconstituted in Shaoxing wine (aged 5 years), fresh coriander, homemade pancetta (aged 1 year), Chinese garlic chives and Kyoto’s ‘kujo negi‘ scallions. (This one was amazing!!) Lastly, we did the traditional Chinese recipe. I can’t believe how many I ate. They were REALLY yummy!! We mostly boiled them the Chinese way but I did saute a few Japanese style.

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