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Dumpling night with my Shanghai friend vs my grandma's recipe, no contest
My buddy from Shanghai invited me over to make jiaozi last weekend. He showed me how he seasons the pork filling with white pepper and a splash of shaoxing wine, then adds the ginger water slowly while stirring one direction. My grandma always just threw everything together and added soy sauce to taste. His dumplings came out juicy and the wrapper stayed springy. Mine always turn out dense and the filling tastes flat. I asked him about the ginger water trick and he said it's the whole point, keeps the meat moist. Has anyone else had that moment where a local friend casually dropped a technique that made your usual way feel ancient?
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