Comments on: Chinese Dumplings (Jaozi)

By: Mary Helen

Mary Helen — Tue, 29 Mar 2011 05:15:57 +0000

Awesome! So glad you liked the recipe. I know the handmade wrappers can be a pain, but they are so worth it! Nothing beats the texture of the homemade wrappers. Bravo for breaking out the KitchenAid roller. I just got one for Christmas last year and it has really made dumpling making more enjoyable.

By: milkwithknives

milkwithknives — Wed, 19 May 2010 01:50:04 +0000

Gorgeous, perfect little dumplings on our first try! Your directions are so clear and detailed we could hardly go wrong. My husb and I love trying to make things from scratch, sometimes just to see if we can do it, and it was hard to find a recipe that told us how to make the skins instead of just buying wonton wrappers. We mixed up the dough last night and put it in the fridge, combined ground beef, shredded broccoli stems, flat leaf parsley and a bit of soy sauce, and away we went. We were a little defeated by rolling out the skins, so ended up rolling them out in our kitchen aid pasta roller. Uniform thickness achieved. Cut out rounds with a tuna can, stuffed and closed, and then pan fried the little things to perfection. It went quickly with two of us working on it, and we will definitely be making these often. Thanks a million, Mary Helen. You’ve helped us conquer another one!

By: milkwithknives

milkwithknives — Wed, 19 May 2010 01:44:34 +0000

Fantastic! Delicious and not at all hard to make.