Recipe: Jiaozi
POT-STICKERS
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[Photo by Fan Zhen/China Daily] |
Method
1. Place raw dumplings neatly in a lightly oiled nonstick pan. Do not pack them too tightly as you need to allow them space to swell a little as they cook.
2. Heat up the pan and let the bottoms of the dumplings crisp. You can tell they are ready when you shake the pan and they sound a little "hollow".
3. Add a cup of water to the pan and bring it up to the boil. Cover and simmer.4. When the water is about to dry up, add another half cup of water.
5. When that dries up as well, lower the heat and allow the dumplings to crisp.
6. Place a plate over the pan and carefully invert the cooked dumplings so the crisp bottoms face up. Serve with shredded ginger and black vinegar.
Contact the writer at paulined@chinadaily.com.cn.
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