Dumpling - Jiaozi (for 2-3 persons)

For the bao (coat):

1. 400 gr flour
2. salt (1 tea spoon)
3. water

Add flour with water little by little, pour salt, mixed them gently until they becomes fine dough. You need to feel the texture, make sure the dough is not too wet. Put the dough in a bowl, coat it with a little amount of flour, leave it for about 15 minutes and cover the bowl with any lid.

For the xianr (filling), mix the following material together:

1. minced pork (250 gr)
2. skinned-shrimp cut into small boxes
3. chives (as many as you want), chopped into small piece
4. oil, soy sauce, salt, chicken stock (depending on your tongue)
   

Wrapping

This is a bit "mafan" as you need to see the person on how to make the wrapping, and how to wrap the filling properly.

Cooking

Boil water, put all the jiaozi slowly, use a spoon to mix gently so they won't be attached each other. Wait until water get boiled, then add about half glass of cold water, wait again until water get boiled, and do the same procedure of adding cold water for another 2 times.

Sauce

Mostly you need to use black vinegar-Chencu (陈醋), and mix it with minced garlic, coriander, chilly powder, depending on your preference.

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The recipe of making jiaozi seems to be simple, however you need to ask some one who is already able to wrap and show you the technique, as wrapping is the most important process on making jiaozi. Hence, here i just need to write what the important materials and procedures are in making jiaozi. However if you want to practise, i am willing to show you how to do the wrapping, well...of course won't be as good as my Chinese friends do though, but as they said, still OK haha....Thanks to my Chinese teacher Xuli and my friend JiangYang for teaching me 'bao jiaozi'.