Making Jiaozi - November 2008

Both Jordan and I love eating jiaozi- chinese dumplings with meat fillings and chopped vegetables. (can use wong pok or chives) Used to make them very often when Jordan was in K1 but stopped after birth of Josh. Guess was too busy. Josh loves them too and asking for them whenever we are at restaurant. After Jordan came back from Suzhou, she was raving about the jiaozi she had there for breakfast and lunch. In fact, they spent one afternoon in the school making jiaozi. So decided to make some using a recipe from Jane's cookbook. (lost my favourite recipe when moving house. think a neighbour borrowed and forgot to return.) The skin was not as soft as the one made from my old recipe. (sigh!) Anyway, it served its purpose. The kids have acquired the taste for chives and also it's easier to chop chives than wong pok which involves scalding each leaf in boiling water, chopping them up when cooled and squeezing away the water before adding to meat mixture. (way too much trouble!) Jordan said in Suzhou, they used the ricecooker to steam the jiaozi. So I decided to try it rather than use my multi-tier steamer.