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How To Pan Fry Jiaozi

HOW TO PAN-FRY JIAOZI

STEP 1

In a non-stick pan (with properly fitting lid) over medium heat, add 1-2 tablespoons of vegetable oil. NOTE: Even though we are adding oil first, this is not the time when we will make the dumplings crispy. That will come later.

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STEP 2

Add frozen jiaozi + 3/4 cup of tap water and cover.

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STEP 3

Steam with lid on over medium heat, about 7 minutes, until water has evaporated.

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STEP 4

When the water is nearly evaporated, uncover the pan. The oil added at the beginning remains, and the jiaozi can be pan-fried until brown and crispy on the bottom.
NOTE: Take care when opening the lid, steam escaping from underneath will be hot.

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STEP 5

Remove jiaozi from pan and plate them up on their sides so the bottom can breathe and continue to crisp.

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STEP 5

Serve hot. Enjoy plain, with a big scoop of Little Brother La Jiao Jiang Chili Crisp, and/or a dash of apple cider vinegar.

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HOW TO BOIL JIAOZI

STEP 1

Boil 6 cups water in a pot over medium heat.

boiling water

STEP 2

Carefully add frozen jiaozi (dumplings) to the water.
NOTE: Do not drop from a great height because boiling water will splash. Have courage, bring the dumpling near the surface of the boiling water, and let it slip gently into its warm bath.

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STEP 3

Stir jiaozi right away to prevent them from sticking to the bottom.

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STEP 4

Return to a low boil and cook for 7 minutes, until outside of jiaozi is tender, and inside is cooked through. NOTE: Dumpling wrapper will have the texture of al-dente pasta. If you like a softer texture, boil a couple minutes more.

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STEP 5

Lift the jiaozi from the water with a slotted spoon or pour gently into a colander.

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STEP 6

Serve hot. Enjoy plain, with a big scoop of Little Brother La Jiao Jiang Chili Crisp, and/or a dash of apple cider vinegar.

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How To Boil Jiaozi
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