|
1) First flour and water are
kneaded to make a soft dough.
Large handfuls of the dough
are rolled into 8 inch long,
2-inch diameter strips then
sliced into ˝ inch thick pieces. |
Kneading
the dough |
| 2)
Next, the slices are rolled
into thin rounds with a short,
floured, wooden rolling pin.
One hand quickly rotates the
dough as the other hand rolls
it out with five or six short,
quick rolls of the pin. The
result: thin, palm-sized, tortilla
like dumpling wrappers. |
Rolling
out the wrappers.
|
| 3)
The wrappers are brought out
in stacks to the expedition
team, who are waiting to fill
them with the special Jautza
filling. |
The jautza filling
- surround by already stuffed
dumplings.
|
| 4)
Many hands make light work of
30 cups of Jautza filling. Using
chopsticks, the team members
put a tablespoon of filling
into the center of each wrapper. |
The
wrappers are filled with about
a tablespoon of filling.
|
| 5)
The sides are folded in and
the edges are pinched tightly
and slightly twisted to seal
the dumpling. |
The sides
are folded in and the top
is pinched and twisted to
seal the dumpling.
|
6)
The dumplings are loaded onto
the bamboo-steamer trays for
cooking. After 7-8 minutes of
steaming over an enormous wok
filled with boiling water, the
jautza are done.
|
Jautza
on a bamboo tray,
ready to be steamed.
|
| They
are served hot for dinner with
soy sauce, rice vinegar and
spicy sesame oil. With people
eating from 10 to 20 each, the
dumplings disappear in a fraction
of the time it took to make
them! |
)
)
)
)
)
)
