- 3/4 cup white flour -1/2 cup whole wheat flour -1/2 cup water -1/4 tsp salt -extra w.w. flour to dust
-1/4 of a potato, grated -1/4 of a carrot, grated -1/2 cup broccoli, minced -1 tsp. ginger, grated -1/4 bulb of garlic (this is about 1/2 of a garlic clove), grated -1/2 tsp. soy sauce -1/2 tbsp. water -1/2 tsp. salt
-Mix 1/2 cup water and 1/4 tsp salt together, add 1 ¼ cup of flour to mixture and knead.
-Use extra flour to keep dough from being too sticky.
|You want to roll the dough out a little bit so it is not too thick before putting it into the pasta maker.|
-Use a 4 inch bowl to cut out the jiao zi wrappers.
Filling-Combine all filling ingredients in a bowl
-Scoop 1 tbsp. of the filling into a wrapper
-wet your fingers, fold it in half with the filling resting in the middle and pinch the sides together tightly.
-These Jiao Zi can either be pan fried or steamed.
-Cook until the dough tastes cooked (pinch of a part of the end to taste.)
Makes app. 14 jiao zi1 jiao zi is app. 42 calories.
Jiao zi are traditionally dipped in vinegar and or soysauce but feel free to get creative J.