From Scratch

Last Friday, we got invited to eat jiaozi. A Chinese language teacher, MX, we met wanted us to see the apartment she recently moved into. Friends say that her jiaozi is the best on the island. Come to find out she makes the jiaozi wrappers from scratch (flour, water, you get the idea), not store or noodle factory bought. She’s particular about the flour too (her preference is flour produced in Korea, not anyplace else). Wow. I wouldn’t be surprised if she said she grew her own vegetables and raised the pig. 😀

She pulled out the stops. I noticed that Chinese-style hospitality is to provide more food than guests can consume. That way, guests don’t leave hungry, a major faux pas.

Hot Sour Soup

Steamed Chicken

MX hand carried this clay pot from China (it’s a Yunan specialty). The chicken was flavored simply with ginger and goji berries, moist and flavorful.

Now to the main event.

Boiled Jiaozi

Filled with pork and Napa cabbage, mild tasting, the socks were beginning to come off.

Pan Fried Jiaozi (aka Potstickers)

MX filled half with pork and chives, the other half filled with pork and hui xiang. MX didn’t know the English name, The Cat never heard of it. MX ran to her computer, I hauled out my iPhone (the wonders of technology), and came to the conclusion hui xiang is fennel leaves.

Jiaozi (Pork and Fennel Leaves)

Something new for me. Funny, MX didn’t know that the fennel bulb could be used, I didn’t know fennel leaves could be used this way. I always saw fennel leaves on salmon as a garnish.

The pan-fried potstickers had more pungent tastes (with chives and fennel leaves) than the boiled ones. Together though the flavors perfectly balanced and complimented each other (the socks flew off).

An awesome meal.

MX made the table look pretty.

Place Setting

One last picture, one of her decorations is Chinese tea service that I thought was interesting.

Chinese Tea Service

True to Chinese hospitality, we went home with a bag full of jiaozi.

Xie xie MX. Wonderful evening. Happy house-warming.

BTW here’s a link to her blog.

Enjoy.

The Mouse