I went to Beijing in the summer of 2012 with a group of friends. I tried this recipe for a book discussion, and the group that went to Beijing were also there. All of them said this recipe reminded them distinctly of a restaurant we ate at. We all had an instant taste memory of being in Beijing and dining on dumplings. Thank you very much for the share. If you have others from the same landlord, I hope to try them as well.
My wife is Chinese (from Sichuan province) and she frequently makes jiaozi including the wrappers from scratch, having learned to make them when she lived in Beijing. She was away to China when I had an urge to have jiaozi but I had never learned from her how to make them. Since this recipe reportedly is Beijing-style, it caught my attention. <br/><br/>If you try to make the wrappers for yourself using the recommended measurements, be prepared for disappointment, as I was. One half cup of flour makes nowhere near enough dough for this amount of filler. One tablespoon of salt as called for in the recipe makes for a dough that will make you retain water to your hips for a week and raise your blood pressure to stroke level. Other sites recommend 2 cups to 3 1/2 cups of flour with 1/4 teaspoon of salt.<br/><br/>The recipe for the filler is OK if you like you spice level to be **** hot. If you prefer it to be ** medium hot then cut down on the red pepper to about 1/2 T or 1 t. The presence of hot pepper surprised me since I had been under the impression that Beijing area does not use much hot spice in their recipes. The salt level in the filler is also high for my taste so consider cutting way down on salt in the filler, as well.