How to Cook Jiaozi for your Wolf Pack: A Full Moon Feast!

Listen up, my fellow howlers! When the moon is full and your inner wolf is craving something more than just a raw steak, it’s time to whip up some We3Wolves Jiaozi—dumplings so delicious they’ll make you howl with joy! These meaty morsels are perfect for your wolf pack, whether you’re prowling the forest or just chilling in your den. Let’s sink our claws into this recipe, but beware: it’s so good, you might start a turf war over the last one! 

Ingredients: Fuel for the Furry

For the Dough (Your Dumpling Den):

• 3 cups organic flour (think of it as the soft, fluffy fur of your dumplings)

• 1/4 teaspoon Celtic sea salt (to keep those pesky vampires at bay)

• 1 1/4 cups cold water (straight from the icy streams of the We3Wolves wilds)

For the Filling (The Heart of the Wolf):

• 1 pound ground meat of choice (the meatier, the better—channel your inner carnivore!)

• 1 tablespoon tamari sauce 

• 1 teaspoon Celtic sea salt 

• 1 tablespoon Chinese rice wine or if your Irish - Jamesons (a splash of liquid courage for your taste buds)

• 1/4 teaspoon freshly ground white pepper 

• 3 tablespoons sesame oil 

• 1/2 medium scallion, finely minced (because even wolves like a bit of green)

• 1 1/2 cups finely shredded napa cabbage 

• 1 tablespoon minced fresh ginger (to help that gut!)

• 1 clove fresh crushed garlic 

For Cooking the Dumplings (The Hunt):

• 1 cup cold water, divided 

• 3 tablespoons Grass fed tallow or EVOO, optional, for cooking

The Ritual: Crafting Your We3Wolves Jiaozi

Step 1: Conjure the Dough

Grab a bowl and toss in 3 cups of all-purpose flour with 1/4 teaspoon sea salt—mix it like you’re stirring a cauldron. Slowly pour in 1 1/4 cups cold water, but don’t drown it! Stir until it forms a dough smoother than a wolf’s fur after a good groom. Knead it on a flat surface until it’s a perfect, smooth ball. Cover it up and let it rest for 30 minutes—think of it as the dough taking a quick nap before the full moon rises.

Step 2: Brew the Wolfish Filling

While the dough naps, let’s get to the good stuff—the filling! In a bowl, combine 1 pound ground meat with 1 tablespoon tamari, 1 teaspoon sea salt, 1 tablespoon Chinese rice wine, and 1/4 teaspoon white pepper. Stir it in one direction only (like a wolf circling its prey). Then, toss in 3 tablespoons sesame oil, 1/2 medium scallion, 1 1/2 cups shredded napa cabbage, 1 tablespoon minced ginger, and 1 clove minced garlic. Keep stirring in that same direction until it’s sticky and ready to be stuffed into dumplings. This mix is so good, you might be tempted to eat it raw—but resist, you’re not that feral!

Step 3: Shape the Dumplings (Unleash Your Inner Wolf Artist)

Wake up that dough and give it another knead until it’s smooth as a moonlit lake. Divide it into 60 pieces (about 1/2 ounce each—yes, you’ll need your We3Wolves strength for this). Roll each piece into a 3-inch circle, dusting with flour to keep things from getting sticky. Place a tablespoon of filling in the center of each circle. Wet the edges with water (like licking your chops before a feast). For a fancy pleated look, fold the edges over the filling, crimp, and pinch to seal. Or, go rogue and fold them into half-moons, pinching to lock in the goodness. Repeat until you’ve got a pack of dumplings ready to roll.

Step 4: Cook the Dumplings (The Hunt Begins)

Bring a large pot of water to a boil—think of it as a bubbling cauldron. Add half the dumplings and give them a gentle stir so they don’t stick together (nobody likes a clingy dumpling). When the water boils again, add 1/2 cup cold water and cover. Once it boils again, add another 1/2 cup cold water and cover. When it boils a third time, your dumplings should be cooked to perfection—slice one open to check, just to be sure. For extra crunch, heat 3 tablespoons tallow or olive oil in a frying pan and give those dumplings a golden, crispy howl.

Step 5: Serve and Howl!

Arrange your dumplings on a platter like a wolf displaying its trophies. Sprinkle with thinly sliced scallions and drizzle with dumpling tamari sauce (or serve it on the side for dipping). Dig in and let the flavors make you howl at the moon!

Storing Your Dumpling Pack

Got leftovers? (As if!) Store uncooked dumplings in the fridge overnight, covered tightly. Or, freeze them for a future feast: lay them out on a baking sheet, freeze until solid (1-2 hours), then transfer to freezer bags. They’ll last up to three months—no thawing needed, just cook them straight from the freezer.

Now go forth, my We3Wolves pack, and feast like the majestic wolves you are! These Jiaozi are sure to make your pack the talk of the forest. 🌕 Visit www.we3wolves.com for more wolfish delights!