For a filling we used some leftover pork stirfry. We put a small amount of the meat and vegetable in the center, then folded them in half and sealed with a little bit of water on the dough. Then we crimped the edges.
The verdict: The Jiaozi were good, all things considered. When we make these again, we will either roll the dough thinner or try Chinese flour. All in all, it was a fun way to spend the afternoon and something we’ll do again to perfect our recipe and try different fillings.