My kids had been asking when we could make Chinese dumplings again, but since mine never stay together, I didn’t see how I could teach them.

And then it finally happened! Their Chinese tutor agreed to help them make jioa zi, our all-time favourite Chinese dish. It is a fun group activity and the slow process naturally leads to conversation about Chinese culture.

Our previous tutor and friend helped us make jiao zi often and while we pinching the little dough pockets together, she told us about life in China years ago, when she was growing up. I could just picture her as a child; long black hair, slim face and dark almond eyes, shivering in the cold that drove even the ever-present rodents into hiding. Her single pair of pants was worn so thin the seat was patched and her long underwear stuck through holes rubbed through her knees.

Families in her village rarely ate meat and dumplings were made only once a year, at Chinese New Year. It was such a treat. Now you can buy it any day of the week in a restaurant, or the not-so-appetizing version, found in the freezer section of the grocery store. “Xian zai mei you yi si.” “There is no meaning in it now,” she would say. What was so special has lost its significance by becoming common.

Notice how low our countertops are!

I could identify with that reality. My experience in China has opened my eyes to the value of going without in a way Canadian life never could have. You can read about it here.

But when it comes to jiao zi, my experience is so different. Dumplings have facilitated the best times I have had with Chinese friends. And it had been close to two years since we had made jiao zi so it has definitely regained it’s status as a delicacy in our home!

This time our tutor helped the kids make the dough from scratch. We were amazed to discover that it was only flour and water! But the process required some dedication. They had to mix it for twenty minutes and then let it sit for ten. Meanwhile they made the meat and vegetable filling, stirring it with chopsticks.  When the dough was ready, they rolled it into logs and cut small pieces which were formed into circles. A spoonful of meat was placed into the centre of the dough circles one at a time, and – the part I find the most challenging – pinched closed.

They worked hard for at least two hours, with sounds of excitement coming from the kitchen the whole time.

After boiling up these little works of art, they mixed dumpling vinegar, fresh garlic and cilantro for a mouth-watering dipping sauce. Then we finally sat down to a delicious meal of homemade jiao zi.

I wish I could invite you over for some. Mine still fall apart but after this cooking lesson, I’m sure my kids could serve you up our favourite, authentic Chinese meal!