Dumplings

AKA potstickers.  GyozaJiaozi.  饺子.

Whatever you call them, the homemade ones I put together Sunday morning, a portion of which I cooked Sunday evening, are the best.

I know that some restaurants may serve jiaozi that are just as good, but something about making these from scratch at home makes them even more enjoyable.

I only ate eight of them, but could have eaten my weight!  (I froze the remaining 32, and will get four more meals from my homemade potstickers.)

From start to finish:

Scallions at the ready.
Ground pork, some sherry, some ginger, some white pepper, some soy sauce, a bit of sugar, corn starch, the scallions.
And the pork mixture is done.
My pleating improved as I learned the technique. Top left is among the first I made, and the lower right is near the last of the assembly line.
Eight potstickers for dinner. Cooked in a cast iron skillet, of course.
The finished product.
And a Xi’an cucumber salad. The dressing is soy sauce, dark rice vinegar, sesame oil, chili oil, sugar, salt. It burns the lips. And the garnish is roasted peanuts and some toasted sesame seeds.

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