1. Choose your three, and in a small sautépan, combine with:

      2 tablespoons soy sauce

      1 tablespoon Asian cooking wine, such as Mirin

2.Sauté until meats are cooked or vegetables are soft, and the liquid in the pan has mostly evaporated. You want the filling to be moist, but not wet.

3.Using premade wonton or Jiaozi wrappers, begin to assemble Jiaozi. Place one tablespoon of filling in the center of each wrapper, and using a fingertip that is moistened with a bit of egg or water,seal the edges shut. Using a pleating action, seal the Jiaozi into a half-circle shape with the seam on the top.

For steamed Jiaozi, place them into a steamer, on top of a piece of waxed paper cut to size and perforated with 1/2 “holes throughout to allow the steam to pass through. Steam for 5-10 minutes.

For fried Jiaozi, bring a non-stick frying pan up to temperature, and then add one tablespoon of high smoke point vegetable oil. Place the Jiaozi, carefully, seam side UP into thepan.  Fry for 30 seconds, and then place the lid on the pan, shaking the pan gently so they do not stick. Continue to steam-fry this way for 2 minutes, then remove lid and check Jiaozi.They should be cooked through, and seared on the bottom but not burned. Remove from pan with tongs or chopsticks.

TO PREPARE DIPPING SAUCE:

In a small bowl, whisk together the following. Feel free to adjust the proportions according to your personal taste. In Jiaozi restaurants in Sichuan,many times these ingredients are arranged bar-style to allow patrons to mix their own sauces. Have fun creating YOUR special blend! A fun party idea is to set out a condiment table and allow your guests to mix their own!



Combine and stir until mixed well, and pour into individual-use dishes.

1. Choose your three, and in a small sautépan, combine with:

      2 tablespoons soy sauce

      1 tablespoon Asian cooking wine, such as Mirin

2.Sauté until meats are cooked or vegetables are soft, and the liquid in the pan has mostly evaporated. You want the filling to be moist, but not wet.

3.Using premade wonton or Jiaozi wrappers, begin to assemble Jiaozi. Place one tablespoon of filling in the center of each wrapper, and using a fingertip that is moistened with a bit of egg or water,seal the edges shut. Using a pleating action, seal the Jiaozi into a half-circle shape with the seam on the top.

For steamed Jiaozi, place them into a steamer, on top of a piece of waxed paper cut to size and perforated with 1/2 “holes throughout to allow the steam to pass through. Steam for 5-10 minutes.

For fried Jiaozi, bring a non-stick frying pan up to temperature, and then add one tablespoon of high smoke point vegetable oil. Place the Jiaozi, carefully, seam side UP into thepan.  Fry for 30 seconds, and then place the lid on the pan, shaking the pan gently so they do not stick. Continue to steam-fry this way for 2 minutes, then remove lid and check Jiaozi.They should be cooked through, and seared on the bottom but not burned. Remove from pan with tongs or chopsticks.

TO PREPARE DIPPING SAUCE:

In a small bowl, whisk together the following. Feel free to adjust the proportions according to your personal taste. In Jiaozi restaurants in Sichuan,many times these ingredients are arranged bar-style to allow patrons to mix their own sauces. Have fun creating YOUR special blend! A fun party idea is to set out a condiment table and allow your guests to mix their own!



Combine and stir until mixed well, and pour into individual-use dishes.