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Topic: Chinese dumplings (jiaozi) - Lotsa pics  (Read 9674 times)
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« Reply #20 on: December 23, 2009 09:10:11 AM »

so how do you fry these dumplings? do you have to boil them first?

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« Reply #21 on: December 23, 2009 09:18:52 AM »

My mom pan fries them with a little bit of pig fat in our wok--the little ridges get brown--I don't recall that she ever boiled them first since the stuff inside is already cooked--I prefer them steamed and not boiled in the bamboo steamer

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« Reply #22 on: December 23, 2009 09:28:08 AM »

The filling is raw in my dumplings (and above) so that was why I was wondering about frying, if they would cook through. I guess I can just cook them slowly.

« Reply #23 on: December 23, 2009 09:47:54 PM »

I appreciate the vegetarian recipe the most since bought dumplings all contain meat!

Yep, that's my problem! I will eat the ones made with leek and egg (pre-cooked egg chopped finely).

Hope they work at the party. Sounds like a blast!

edelC - The Chinese fried dumplings here are boiled first. That is because the filling (except those with egg) is raw. you boil them and then put them in a pan with some hot oil until the ridges are nicely browned. I much prefer them boiled or steamed as I don't like oile foods.
« Reply #24 on: December 26, 2009 01:53:04 AM »

I love jiaozi ! I'll try this recipe asap, thank you !  Grin

« Reply #25 on: January 06, 2010 11:32:42 PM »

This looks delicious, and is definitely tagged as my next cooking excursion!  Thanks for the tips on frying them, i had a fried dumpling for the first time yesterday and thought it was great, so i was thinking of trying that. =)
The only thing I'm confused about is the cabbage, what is the difference between a chinese cabbage and a regular one, and are regular markets likely to have them? (cabbage.. one of the few plants I know nothing about!)
« Reply #26 on: January 10, 2010 07:26:33 AM »

A standard cabbage is round. A Chinese cabbage is longer, more oval in shape. A Chinese cabbage has a milder flavour and less strong structure things (ribs? Whatever they're called).

If you used a standard cabbage I would chop it super finely in a food processor and lightly fry it off before stuffing the dumplings. That would ensure you didn't get any hard bits. Also, don't use the really thick rib bits.
« Last Edit: January 12, 2010 03:06:12 AM by schnerby - Reason: to clarify the nonsense » THIS ROCKS   Logged
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« Reply #27 on: January 11, 2010 09:27:12 AM »

thankyou ! Can't wait to try!

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« Reply #28 on: January 12, 2010 10:45:41 AM »


**Entry period extended to May 20!** From concerts to musicals and more, what events inspire YOU?  Craft and enter for a chance to win a chunk of over $500 in prizes!
« Reply #29 on: January 16, 2010 01:18:12 AM »

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