Pan Fried Jiao Zi

Jiao zi made with 2:1 ratio of (AP Flour: King Arthur's White Whole Wheat flour). My dough has a higher moisture content than those of store-bought wrappers, so it's not possible to make true guo tie (they stick to the pan). Instead, boil the jiao zi on the first day, then pan fry the day-olds on the second day. Works perfectly.

Dipping Sauce

- minced garlic, ginger, green onions
- brown sugar
- salt
- pepper
- sesame oil
- soy sauce
- oyster sauce
- apple cider vinegar
- rice wine vinegar

1. Mix to taste.

Jiao Zi Filling


- Ground turkey/ground pork
- Shredded white radish/daikon
- Minced mushrooms
- Green onions

Borrowed a flat bottomed spoon from a friend for the perfect sauce plating! Julienned some fresh ginger for the middle of the plate.

View from a different angle