Try 2x miso and 1.5 TBSP chili.
12 oz bucatini makes 3d+2l.
No onion
Fried Jiaozi 煎饺
Let jiaozi nearly thaw completely. Remove packaging. Add oil* to a skillet flat-bottomed pan or frying pan » . When the oil is hot, place jiaozi in the pan. Fry pan-fry » on medium heat for about 2 minutes, then add water* and cover. Cook on high heat for 4-6 minutes, until the water has cooked off. Turn the heat down to medium and cook until the jiaozi are golden brown on the bottom.
*Note: in the Fried Jiaozi instructions above, the original Chinese calls for an “appropriate amount” of oil and water. I guess you are supposed to know what the appropriate amount is from years of watching your Mama make jiaozi in the kitchen. If you don’t have that in your life experience and don’t have a Chinese friend or househelper who can advise you, you can try starting with 3-4 Tbsp of each, then adjust next time you make them.
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