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Mashed Potato Preparation


  • Red Onion, minced 0.25 g
  • Shiitake Mushrooms, minced 7.0 pc
  • Large Nappa Cabbage Leaves, minced 2.0 pc
  • Green Onion, sliced 3.0 pc
  • Red Chilli Flakes
  • Soy Sauce 2.0 tbsp
  • Garlic, minced 3.0 pc

Jiaozi Filling Preparation

  • Pre-made Jiaozi Wrappers 40.0 pc

Boiling Jiaozi

  • Chicken Stock 2.0 cup


  • Celery, chopped 1.0 pc
  1. Mashed Potato Preparation

    1. Heat 9L water with 70g salt. Turn off the heat once boiling.
    2. Add 4L cold water. Make sure the heat is not more than 85°C.
    3. Add Knorr Mashed Potato into the mixture and stir quickly.
  2. Stir-frying

    1. In a skillet, sauté the red onion and garlic until the onion is transparent.
    2. Add in shiitake mushrooms, nappa cabbage leaves, and green onion. Sauté until cooked through.
    3. Stir in mashed potato, red chili flakes, and soy sauce with the sautéed mixture. Stir well until combined.
  3. Jiaozi Filling Preparation

    1. Use your fingers to gently thin out the ends of a jiaozi wrapper so that the wrapper is slightly larger and thinner.
    2. Place a tablespoon of filling (cooked mixture) in the middle of the wrapper. Pinch the edges together however you desire.
    3. Continue this process until either the filling or wrappers run out.
  4. Boiling Jiaozi

    1. Bring 2 cups of chicken stock to a boil.
    2. Add jiaozi wrappers and boil them until they float to the surface, about 3–5 minutes.
  5. Presentation

    1. Transfer cooked jiaozi into a serving platter, along with the broth.
    2. Garnish with chopped celery leaves.