HANDMADE IN MAINE
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.
STEP 2
Add frozen jiaozi + 3/4 cup of tap water and cover.
STEP 3
Steam with lid on over medium heat, about 7 minutes, until water has evaporated.
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.
STEP 5
Remove jiaozi from pan and plate them up on their sides so the bottom can breathe and continue to crisp.
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.
HOW TO BOIL JIAOZI
STEP 1
Boil 6 cups water in a pot over medium heat.
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.
STEP 3
Stir jiaozi right away to prevent them from sticking to the bottom.
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.
STEP 5
Lift the jiaozi from the water with a slotted spoon or pour gently into a colander.
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.
