Jiao Zis - Down Under version

To be married to a Chinese guy from a city called Beijing, one of the compulsory traits to follow is learning to love jiao-zis (dumplings). Not only must one love to eat, but also love to make, wrap, boil and serve. I should have realised, however, up to this point i would't say I love dumplings. The most i cld gobble upon one time was five pieces, but usually it's only 2-3 pieces. N my hubby? 20-30 pieces.

Dumpling or jiao zi is one of the staple foods of the Northern Chinese communities. My in laws eat them twice a week in average, even if that means sparing 2-3 hours preparing them. Every woman has to boil them while serving, which means, you are likely to eat only after the men are satisfied with the number of dumplings they have consumed. Dumplings must be served warm and fresh from boiling. According to mom-in-law, it's easy n less trouble. Because the dumpling in itself has combined everything a Chinese meal must have: meat, vege n starch (being the skin); hence one does not have to worry about coming up with 2-3 dishes. I wouldn't agree further; it's pretty true.

Back in M'sia, we have shui jiaos as another version of jiao zis. Dun be confused, they are the same thing. The only difference is perhaps, jiao zis contain lotsa vege (nearly 50 - 50 to meat portion) while shui jiaos, as you can find, are mostly made of minced pork n sometimes prawns. Nowadays, they have century egg shui jiaos ( which i love so much) and lots more other versions; but jiao zis are always meat n vege. There are pork chinese cabbage; beef carrots; lamb white melon/spring onion, etc. etc. Basically you can combine anything you like in jiao zis; but make sure it's 50% meat and 50% vege. All minced and julienned finely.

I remember my first time learning to make dumplings (Refer to here). How time flies! My mom in law is a top masterchef when comes to dumplings; for her, julienning/shredding/grating or watever you call to make sure the veges are fine enough, are no hassle work but sth which she enjoys very much. Dun mention about the skin dough. It's just peanut to her.

For me, it's a big learning process. I still buy ready made skins. How pathetic, after nearly 3 years of our marriage, i've only made dumplings - - - well, less than 'one handful of fingers' times for my hub. No wonder each time i ask him wat wld he like to eat; he wld answer teasingly; jiao zis!

Our version: Pork n Chinese Celery.

Too lazy to make my own skin, i used ready made ones.

Boil in boiling water, and add cold water twice before they are officially cooked.

 Serve with black vinegar, sometimes chilli and ginger soy sauce.

I made this batch yesterday n he had 20 pieces. Practice makes perfect huh? I will thrive ....

My sister went frantic crazy after i tagged her on Facebook as an initiative to teach her how to make dumplings. Unlike me, she loves dumplings like how i love char sao bao. Poor thing, try to make one yourself, dear!