At the South Arm Community Kitchen, Vanessa brought along a new friend, Ming. Ming is from Beijing and she was a chef back there. We are fortunate to learn from Ming how to make jiaozi from scratch. Yes, even the dough is made from scratch.
The timing is just right as Chinese New Year is just around the corner. Jiaozi is a traditional food during Chinese New Year. Ming enlightened us on why jiaozi is eaten during Chinese New Year. For one, the shape of jiaozi resembles the gold ingots which is a form of money used during the past. Therefore, jiaozi is believed to bring wealth in the new year. Also, the Cantonese believes that the way the filings is wrapped in a wrapper keeps the wealth within the family.
Jiaozi is also believed to get its name from the shape which resembled horn shape.
There are various filings for jiaozi. Garlic chives or also known as Chinese chives is the most common one. The mild garlicky flavour of the chives complements the flavour of the pork very well. I had blogged about other types of jiaozi here and here.
- ground pork (can also use ground beef or lamb), about 2 lbs
- garlic chives, 1 bundle, finely chopped
- minced ginger
- sesame oil
- cooking oil
- chicken bouillon powder (optional)
The garlic chives has flat leaves unlike the regular chives which has hollow rounded leaves.