Instructions

- Filling: Cut the onion into small pieces. re-hydrate the dry mushrooms in par-boiled water for ten minutes, cut them into small pieces as well. Heat the oil, then put minced pork(for non-vegetarian), onion, sauerkraut, mushrooms, pepper for about 5 minutes.
- Skin: Mix the flour with water and knead it for about 20-25 minutes or until the dough gets soft. Separate the dough into two equal portions and roll them into cylinders (about 2.5cm diameter). Cover them with wet towel and set aside.Roll the dough into a long baton-like roll and cut it into 50 pieces. Use a rolling pin to roll each piece to a thin circle.
- Combine: Place 1 portion of filling in the center of a dough circle. Fold the circle in half and moisten the edges with water. Use index finger and thumb to bring the sides together. The smooth edge will conform to the decreased length of the pleated edge. Pinch the pleats together then pinch to seal. Place the jiaozi on a floured tray and repeat this with the remaining.
- Boil: Heat up a pot of hot water until it boils. Drop the jiaozi into the boiling water and cover the pot. As soon as the jiaozi start to float (meaning they are cooked), dish them out on a serving plate.
- Serving: Serve the jiaozi hot.