Wow! It’s been 3 years since my last post. In the meantime, I have oriented my passion from handmade crafts to homemade food.
Several times I wanted to post some food blogs but I was never satisfied with my photography skill, my photos just don’t seem to come out right. Made some efforts, improved some skills, so let’s hope you enjoy it.
Most Chinese families always have a stock of jiaozi in their freezer because it makes a very easy and healthy meal when we don’t have time to cook. It has always been my favorite meal since childhood. So I thought it’d be fun to make some at home. Went and bought some frozen wrappers and made the traditional porc and cabbage filling. I fried them like the gyoza (pan fried) and the kids loved it, which encouraged me to make more and keep them frozen, In order to do so, I started making my own wrappers…took me quite some time to find the perfect mix for my dough because I like them thin, not traditionally thick and heavy.
Better known under the name gyoza (in japanese), jiaozi is actually very popular in France, but seldom ever ate them steamed (zheng jiao 蒸餃) or boiled in water (shui jiao 水餃). Steamed version is my all time favorite. The skin is a bit chewier and all the savouring taste of the filling is preserved.
I am so proud of my jiaozi recipes that I thought I could start testing the water and maybe make a small business out of it. Christmas and New Year holidays are approaching, I have created several festive recipes which you might want to include in your dinner menu. Click here to order.