Noodles and Rice

Pork Dumplings (Jiaozi)

by Stef on May 17th, 2005

This recipe is from the book Mrs. Chiang’s Szechwan Cookbook, a favorite of mine for many years. I know the Chinese are very particular about how to make this recipe, and some recipes for jiaozi specify how to stir the filling, what to add first, etc. However, in the interest of simplicity (and because my taste buds, though probably more refined than some, are not refined enough to distinguish results made different by the use of a stirring technique), I’ve chosen to vary the instructions here a bit — I sure hope the Chinese purists won’t mind too much. This should enable the beginner as well as the advanced cook to prepare something that’s very basic in Chinese cuisine.

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POSTED IN: Appetizers/Snacks/Nibbles