This week it was dumplings called jiaozi (you'll hear that pronunciation in one of the videos). Making these dumplings, as you'll see, can be quite a lengthy process. The more people helping, the better. During Spring Festival it becomes one of the family activities, at least among the women.
The dumplings are made with a filling. Ground pork and Chinese onion chopped very fine were used for ours. Add some seasoning like salt, Chinese pepper, and a bit of MSG.
The dough is made with flour, egg, and water. Enough flour has to be added so the dough is rather "dry" and not sticky. Then comes the kneading, and a lot of it.
The process continues.....
The dumplings are placed in boiling water. Once the water comes to a boil again, a little cold water is poured over the dumplings. After the water comes to a boil again and the dumplings are cooked a couple minutes or so (long enough for the filling to cook sufficiently), they are taken out.
And now, after 2 hours, with more dumplings cooking, we happily sit down to eat! (Unfortunately, one of the girls missed the photo opp because she had to leave early.)
And now, after 2 hours, with more dumplings cooking, we happily sit down to eat! (Unfortunately, one of the girls missed the photo opp because she had to leave early.)
I forgot to mention I'm not a big jiaozi fan, but these were good, especially when dipped in the sauce that goes with them. I consumed many, much to my surprise!