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Lesson details
Unlike ha gao, jiaozi uses a firm wheat dough that holds up during boiling or pan-frying. Getting the texture right is key to shaping and sealing.
In this online lesson, Chef Meilan Kao walks you through a simple method to make a balanced, glossy sauce using pantry staples.
What you'll learn in this lesson, Preparing the jiaozi dough
- How to mix and knead a strong dough using wheat flour and oil
- How to portion and shape the dough into consistent rounds
- Techniques for rolling with even thickness and flexibility
- How to keep dough from drying out while working
Instructor
