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1
Wrappers:
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2
Mix 4 cups flour with 2 cups of warm water in a large mixing bowl and stir with a wooden spoon. Set aside the other 2 cups of flour.
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3
This mixture will create a very sticky dough, so add more flour as the mixture becomes sticky. When the dough is solid enough to knead, remove it from the bowl and knead on a floured countertop, adding flour until the dough has a dry feel on the surface, but remains elastic.
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4
Filling:
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5
Mix all the filling ingredients together in a large bowl and stir until the consistency is like a raw meatball.
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6
Forming the jiaoze:
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7
Separate a piece of dough the size of 2 fists. Roll the dough into a long cylinder, about 2-inches in diameter. Slice medallions off of the roll, about 1/4-inch thick.
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8
Roll each medallion into a flat circle, leaving the center slightly thicker than the edges.
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9
Place filling in the center of the wrapper and fold the wrapper in half over the top of the filling, creating a semi-circle with filling inside. Crimp the edges of the wrapper together with your fingers to keep the filling sealed inside.
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10
Cooking:
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11
Boil the formed jiaoze in a large pot until they float, about 7-minutes. They will be slippery and hard to eat when they are first removed, so let them dry in a strainer before serving with dipping sauce.
