With the Chinese new year in just a few days I thought that it was about time to practice my dumpling making skills. Jiaozi or Chinese dumplings, consist of a filling, generally a ground meat, that is wrapped in a thin wrapper and sealed by pressing the edges together or by crimping and they are commonly served with a dipping sauce. The dumplings can be cooked by frying them, steaming them or boiling them. Although steaming or boiling them is probably a little better for you, I prefer the fried version as the bottoms get nice and crispy and when they are fried they are often referred to as pot stickers. Dumplings are a popular New Years dish and since they are one of my favourite Chinese dishes it was the perfect excuse to make some at home.
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