Steamed dumplings are a traditional holiday food of the Han nationality and must be eaten during the Spring Festival every year. According to legend, it was initiated by Zhang Zhongjing, a "medical sage" in Nanyang, China in the Eastern Han Dynasty. Many provinces and cities in China also have the habit of eating jiaozi on the solstice in winter. Jiaozi is also a common food in southern China. Although this ordinary snack is hardly elegant at the banquet, it is an original food of Xi 'an Dumpling Banquet Hotel in recent years. It, together with the famous imitation of Tang cuisine and beef and mutton bread in soup, is called "the three wonders of Xi diet". Jiaozi is generally just a traditional snack, with pork, beef, mutton and vegetables as stuffing. But now not only chickens, ducks, fish, eggs, seafood, delicacies, fresh vegetables, dried vegetables and fruits can be used as stuffing. But all delicious and nutritious materials can be used as stuffing.

Raw materials:

Soy sauce, lard, sesame oil, chopped green onion, Jiang Mo, monosodium glutamate, pepper noodles, refined salt, refined flour, pork and vegetables.

Method for making crystal steamed dumplings

1. Mix the cooked flour (that is, wheat starch) and starch evenly, put it in a pot, mix it with water and salt, and turn off the heat.

2. Pour the powder into a boiling water pot, quickly stir it into snowflakes with chopsticks, and cover it for about ten minutes.

3. After adding salad oil, knead the flour until the dough is shiny, cover it with plastic wrap and wait for about 20 minutes.

4. Knead the dough into a long strip, divide it into small dough of about 20g, and then roll the dough flat to form the dough.

Exercise:

1. Chop pork into stuffing, add soy sauce and salt and stir well, then add pepper noodles and lard and add water and stir in one direction until mixed well. Wash and chop vegetables, squeeze out water, add monosodium glutamate, chopped green onion, Jiang Mo and sesame oil into the meat stuffing, and mix well to make stuffing.

2. Put the fine powder on the chopping board, blanch it with boiling water, mix it into snowflake shape, knead it into dough, knead it into strips, add 50 doses, sprinkle some dry noodles, flatten it, and roll it into round thin skin.

3. Take the skin in your left hand, put the stuffing in your right hand, and then knead it from right to left along the edge of the dumpling skin to form a crescent-shaped jiaozi.

4. Put jiaozi into the exhibition and steam for about 10 minute.

Filling practice:

1. Cook bamboo shoots and shred them. Remove the shrimp line from the shrimp. Absorb water with a paper towel and chop it with the back of a knife.

2. Add salt and cornstarch into shredded bamboo shoots, minced shrimps and minced meat, and stir evenly in the same direction until the meat is thick.

3. Add a little sugar, sesame oil, pepper and salad oil and put it in the refrigerator for about an hour.

4. Wrap the stuffing into noodles, knead it into jiaozi shape, wrap it and put it in the refrigerator for 10 minutes.

5. Boil the water in a steamer, steam the jiaozi for about ten minutes, take it out and brush it with oil.