1 Review

Very good proportion of crunchy to chewy filling. Just the right amount of ginger-garlic-sesame too.

I did part of the batch with some celery too. No end to the variations!

I will say that jiaozi generally always float regardless if they are done. Just a matter of preference how tender/al dente the wrapper is cooked. Water below full boil too prevents 'blow-outs'

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818424 February 13, 2012
Mushroom Tofu Jiaozi (Chinese Dumplings)