Jiaozi 餃子, "Everyday Pork And Prawns Mince" Recipe 4

Jiaozi or gyoza (which is Japanese for Jiaozi 餃子) has to be one of the most popular snacks around. I'm especially partial to the pan fried version (potsticker); they are part soft and chewy and part crispy. I'm using my "everyday pork and prawn mince" for the filling, just added some extra garlic chives for a more traditional feel. So get some of that mince ready!!!

you'll need;

200g everyday pork and prawns mince , chives added

jiaozi wrapper (do not be confused with wonton wrappers)

small bowl of water

filling with chives added

start wrapping, wet edges with a little water

fold edges

gather edges into neat pleats, repeat til all filling is used up

These are ready to be steamed in a lined steamer. Steam for 10 minutes.

Or in this case we are frying them today. Brush a pan with oil and arrange dumplings neatly. Fry for about 2 minutes til it starts to sizzle.

Pour in half a cup of water and place the lid on, let steam for 10 minutes

Remove the lid, the water should all but have evaporated and the bottom will start to sizzle again. Let it fry for about 5 minutes.

Tip it onto a plate, fried side up.

Ginger and chinkiang vinegar dipping sauce.

Yum Yum!