PROBLEM TO BE SOLVED: To provide a wing-attached Jiao-zi (Chinese food) whose coating dough has crispy feeling without becoming sodden, and which is easy to cook and to provide a method for producing the Jiao-zi.SOLUTION: The method for producing a Jiao-zi includes steaming a Jiao-zi followed by pouring an aqueous solution composed of water, oil and fat, grain flour and the like to the Jiao-zi so that the wing part has crispy feeling, and the bottom surface of the Jiao-zi does not become sodden and the coating dough gets tensional because the aqueous solution does not adhere to the baked surface.COPYRIGHT: (C)2009,JPO&INPIT【課題】餃子の皮がふやけず、パリパリ感があり、調理がしやすい羽根付き餃子及びその製造方法を開発することを課題とする。【解決手段】餃子を蒸した後に、水、油脂、穀物粉などからなる水溶き液を注入することで、羽根部がパリパリした食感となり、また、焼き面に水溶き液が付かないことにより、餃子の底面がふやけず、皮も張りが出てくることを見出した。【選択図】なし
