teacherman'sjiaozi(chinese dumplings-fried&boiled)

How To Make teacherman'sjiaozi(chinese dumplings-fried&boiled)

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  Step 1
  Put ground pork in a medium mixing bowl and add the scallions, cabbage, cornstarch, cilantro, and ginger, and mix well. (Notice I use cilantro and ginger paste for convenience without diminishing flavor.)
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  Step 2
  I use cilantro and ginger paste for convenience without diminishing flavor.
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  Step 3
  Put 1-2 eggroll wrappers on counter, place drinking glass or biscuit cutter on top, and push and twist until it cuts through the dough.
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  Step 4
  Place a "light" teaspoon of the pork mixture in the middle of the dough circle. Don't overfill or your dough will tear open!
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  Step 5
  Using water from the bowl, wet the top half of dough with your index finger.
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  Step 6
  Fold the bottom half of dough to top and pinch in the middle, making a half circle.
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  Step 7
  Fold and pinch each side, sort of like a pie crust.
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  Step 8
  (This is where the Chinese would decide if your dumplings were ugly or pretty! Trust me, many of mine were ugly at first, but they all taste the same!)
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  Step 9
  Set finished dumplings/jiaozi on large cutting board.
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  Step 10
  FOR BOILED JIAOZI SOUP: Boil 6-8 cups water in large pot. Add jiaozi and watch for it to boil again.
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  Step 11
  After the jiaozi rise to the top in a rolling boil for 5 minutes, add 2 more cups of COLD water and let it reboil for another 5 minutes.
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  Step 12
  Ladle jiaozi into bowls with broth. Serve with small dishes of a mixture of 2 T soy sauce (Chinese: jung yo) OR amino acids (I use Bragg's brand), 2 T white vinegar, and 1 teaspoon of white sugar mixed together.
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  Step 13
  FOR FRIED JIAOZI (more common in the U.S.): Using the largest frying pan you can find, heat 4 T oil, preferably grape seed or coconut, but vegetable will do, on medium high heat. Lay jiaozi close together, filling the pan. Cook for 3-4 minutes on one side, cooking until just golden brown.
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  Step 14
  Flip over and cook for another 3-4 minutes, watching until they are just golden brown. (This is also called "Sticky jiaozi" by the Chinese for a reason!) Remove from heat, and use a spatula to put on plates.
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  Step 15
  Serve with small dishes of a mixture of 2 T soy sauce (Chinese: jung yo) OR amino acids (I use Bragg's brand), 2 T white vinegar, and 1 teaspoon of white sugar mixed together.
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  Step 16
  Serve and enjoy! GOMBEI! (CHEERS!) NOTE: Chinese will often pour some of the dipping sauce directly into the jiaozi soup, or add some soy sauce.)
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