Monday, January 23, 2012

Jiao Zi

I cook dinner everyday at the same time as i cook lunch so all i have to do is heat it up when I come back from the gym. Today I am making Jiao Zi or Gyoza, as i have hear some call it. Jiao Zi is a chinese dish traditionally filled with pork but I filled these with vegetables and chinese style seasonings instead, making them healthier, higher in vitamins, lower in fat and calories and delicious! :).

Jiao Zi

- 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.
-Knead until smooth and use a pasta making to roll out into thin sheets of dough. If you do not have a pasta maker, it can be done by hand but will be much harder. To use the pasta machine, roll it out as shown in the picture above and run it through the thickest setting on the pasta machine. Continue running it through, bringing the settings thinner and thinner until it gets to a fairly thin strip of dough.
-Use a 4 inch bowl to cut out the jiao zi wrappers.

-Combine all filling ingredients in a bowl
Jiao Zi
-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 zi  
1 jiao zi is app. 42 calories.

Jiao zi are traditionally dipped in vinegar and or soysauce but feel free to get creative J.

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