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What's Cooking
May 25, 2018

Jiaozi - Chinese Dumplings




By: Reyna Wang


My family's been making Chinese dumplings, called jiaozi, for as long as I can remember, and I've always thought they were the best jiaozi in the world, though that's a bias that a lot of Chinese families have. They're special not only because they're traditionally eaten during Chinese New Year but also because we sit down and wrap them together, making communication and bonding an essential part of the meal. The original dumplings contain shrimp and chicken, but I swap them out with dried tofu and a meat substitute like jackfruit for a vegetarian version.

View Full Recipe and Photos: https://docs.google.com/document/d/1gwokU-JEslT2o3BuF_LyMvF9lqxqIk-yx3XU_1saZBM/edit#

New Posts
  • Paige Aloise
    Apr 8

    If you have never made vegan cinnamon rolls before, your life is about to change. Though this recipe may seem intimidating, they are actually very easy to make and does not require any baking skills. These cinnamon rolls are the best thing to wake up to on a Sunday morning. I have found if you make them the night before and let them rise the first two hours then roll them, cut them and put them in the fridge then take them out in the morning let them rise another two hours and bake them, they tend to turn out really well. Once you make these once, you are going to want to make them every weekend. DOUGH 2 teaspoons active dry yeast or quick rise yeast (different mixing methods for each) 1 1/2 C warm water (see instructions for exact temperatures depending on yeast used) 1 tbsp organic cane sugar or granulated sugar3 C all-purpose flour 1 tsp sea salt 1 tbsp + 1 tsp vegetable oil (or melted vegan butter or coconut oil) 1/4 C all-purpose flour, for rolling out dough ICING 1 C powdered sugar 1 tbsp softened vegan butter 1 tbsp nondairy milk or water 1/2 tsp vanilla extract INSTRUCTIONS Combine active dry yeast with warm water and sugar. You can also use quick rise yeast. See different instructions after. The water needs to be at a temperature of around 100°F for the yeast to activate so it’s best to use a thermometer. Allow the mixture to sit for 10 minutes. It should double in size and be foamy at the top. Meanwhile, melt your coconut oil over low heat. Ensure the coconut oil is also not heated above 100°F. Combine flour with sea salt in a large mixing bowl. Create a well in the middle of the flour and pour the yeast mixture and coconut oil into it. If you're using quick rise yeast, add the yeast and sugar in with the flour and sea salt and stir to combine. In this instance, you will need water between 120°F and 130°F. Create a well in the middle of the dry ingredients and add 1 tablespoon of oil and the water. In both instances, once everything is in the bowl, fold the dough gently to combine it with a spatula until it comes together to form a ball that is slightly sticky. Lightly flour your surface and hands and place the dough on the surface. Press with your fingers and fold onto itself, kneading 10 to 15 times until the dough is slightly sticky. If it starts sticking to your hands, lightly flour them and your surface as you knead. If you've used a different flour and your dough is too sticky, you might need to add up to 1 cup of extra flour. However, only add a small amount at a time as you don't want to add too much flour or it will make the dough tough. Lightly oil the mixing bowl with 1 teaspoon of oil or melted butter or coconut oil. It's fine if there are remnants in the bowl from mixing. Lightly flour the outside of the ball of dough and place it in the bowl. If you used active yeast, you will need to proof it for 1 to 2 hours in a warm, dark place. Cover it with a damp towel and place somewhere like the top of the fridge or in the oven or microwave, away from any cool drafts. The dough will double in size. If you used quick rise yeast, let the dough rest for 10 to 20 minutes with a damp towel over the bowl. Then proceed with making the filling and shaping the rolls While the dough is rising, you can prepare the spiced peaches. In a sauce pan, heat spiced whiskey, maple syrup, and diced peaches over medium heat. Simmer for 15 minutes, stirring occasionally, and then remove from the heat and cool completely. Combine sugar and cinnamon for the filling and set aside. Melt 2 tablespoons of vegan butter in the pan you want to bake the cinnamon rolls in, then use the residue to grease all sides of the pan. Once dough has proofed, lightly flour a clean dry surface/countertop and roll out the dough to approximately a 16” x 16” square. Leave a 1” edge on one side of the dough free from melted butter and any fillings. That will be the outside edge when you roll the dough up. Brush melted butter on the surface of the dough. Sprinkle the cinnamon sugar mixture evenly on top. Then take the spiced peaches and spread them out on top of the cinnamon sugar. Start at the opposite side of the clean edge and roll the dough into a log shape. Take a sharp knife and cut 12 equal rolls. Place the rolls in the pan, leaving space between the rolls and the edge of the pan. Cover the pan in plastic wrap and a damp tea towel, and allow the rolls to proof in a warm dark place for another 1 to 2 hours or until doubled in size. Preheat oven to 350°F. Bake the rolls for 25 to 30 minutes until just golden brown on the tops and the filling is slightly bubbling. Allow the cinnamon rolls to cool for 10 to 15 minutes. Make the icing by combining all the icing ingredients in a small bowl with a hand mixer until smooth. Spread the icing on top of warm cinnamon rolls and serve immediately. Recipe from: https://www.hotforfoodblog.com/recipes/2015/8/9/vegan-cinnamon-rolls-with-spiced-whiskey-peaches/
  • Amanda Blaze
    Apr 1

    Growing up, on special Sunday mornings my dad would make us bird’s nests. It is basically just eggs and toast, but combined and even more delicious. This is something that a lot of people haven't heard of and I make it almost any chance I get, so I thought I would share this recipe! � � Serves 1 person, total cooking time 5 minutes Materials: - 1 Egg - 1 Slice of bread - Butter - Pan Directions: 1) Preheat your pan at medium-high heat 2) Butter both sides of a slice of bread, then cut a sand dollar sized hole in it (I usually eat it) 3) Lay the bread in the hot pan and crack the egg in the middle 4) Cook to your preferred level of done-ness, flipping the toast in the middle 5) Serve and Enjoy!
  • Laurie Illescas
    Mar 22

    It's the weekend! We used @pinchofyum's recipe and made it our own. Last week some of the What's Cooking fam gathered to create the best homemade meal I've had within the Rose Hill boundaries. Personally I love meals that are colorful and very pleasing to look at. This recipe gave us just that but did even more to our taste buds. It is spicy, peanutty, guilt-free, and delicious. Include this as your next #meatlessmonday meal. Check out our video and see how we made it. https://youtu.be/eQo6LxHlqFY For the sauce: - 5 tablespoons peanut butter - 5 tablespoons water - 5 tablespoons soy sauce - 2 tablespoons sesame oil - 2 tablespoons honey - juice of 1 lime - 1 clove garlic - 1/4 cup sriracha - 1/2 cup of peanuts crushed For the salad: - 1 red bell pepper - 3-4 cups chopped purple cabbage - 1 sliced carrot - 10 ounces soba noodles - fresh cilantro to taste - some crushed peanuts for topping Instructions: 1. Spicy peanut sauce: mix sauce ingredients until a puree. Add the peanuts last so u can control the texture and how chunky it is. 2. Vegetables: chop the red bell pepper, cabbage, cilantro, and carrot to the desired size of the salad. 3. Noodles: cook noodles according to package directions. 4. Assemble: toss everything together and pour sauce to generously coat the noodles. Enjoy!