jiaozi is a favorite food for many people, including vegetables, meat and noodles. It tastes delicious. As the saying goes, "It's better to sit backwards than to eat jiaozi". In the past, if anyone ate jiaozi, it was a sign of rich family conditions. Now, eating jiaozi has become a common practice for ordinary people. If you don't agree, jiaozi will be included. When cooking steamed dumplings, is it better to use full-boiled noodles or semi-boiled noodles?

Steamed dumplings that have just come out of the pot ▲

We know that compared with other flours, wheat flour has higher gluten, and the most direct sense is its elasticity after dough formation. Because wheat is rich in protein, and amino acids, the basic unit of protein, exist in the form of polypeptide chains. If we blanch the dough with boiling water, some polypeptide chains will be broken and starch will be gelatinized, and the finished product will be softer in taste. Therefore, it is better to cook steamed dumplings with semi-scalded noodles. In addition, there are still places to pay attention to in the whole process. Let's share the specific production process below.

jiaozi is more fragrant when dipped in garlic paste and balsamic vinegar ▲

Steamed dumplings with thin skin and big stuffing

Main ingredients: 3g wheat flour, 2g Chinese cabbage, 15g fresh mushrooms, 5g leek and 3 eggs

Supplementary ingredients: proper amount of salt, vegetable oil, 2 tablespoons soy sauce, 8 Chinese prickly ash and 5g

Preparation.

Add 1 teaspoon of salt to the flour ▲

2. Stir with chopsticks to make the salt evenly distributed in the flour, and then divide the flour in two with chopsticks to draw a line.

Draw the boundaries of flour with chopsticks ▲

3. Prepare some freshly boiled water, pour it on half of the flour, and stir it with chopsticks while pouring it, so that all the dry powder at the bottom is burnt. This step is the key step to make the steamed dumpling skin soft. If you want to eat softer or even gluten-free dumpling wrappers, you can scald all the flour with boiling water.

Half of the flour is scalded with boiling water ▲

4. The other part of the flour is poured with warm water that is not hot, and it is also stirred while pouring. Stop pouring water according to the dryness and thinness. When the other part of the flour is not hot, knead it into dough. The rest of the flour is mixed with warm water to ensure that the steamed dumpling skin is strong and tastes good.

Generally, the dough is not smooth at first. After ten minutes, knead it again until the dough is smooth, then cover it and put it aside to wake up. The longer it takes to wake up the dough, the better the softness of the dough.

mixed dough ▲

5. Prepare dumpling stuffing in the process of waking up. Wash and control the moisture content of Chinese cabbage, first cut into strips, then diced, and finally chopped into small particles; After washing the mushrooms, squeeze out the excess water and cut into small particles; Clean the skins of three eggs first, beat the egg liquid into a bowl, pour a little oil into the pot, pour the egg liquid into small pieces, and take it out for later use after it is cooked; Wash leek, control water and chop it into powder; Chop ginger into powder, put all the processed ingredients into a large basin, put ginger on the top, pour it with hot pepper oil, add salt and soy sauce, and stir to finish the filling.

prepared steamed dumpling stuffing ▲

6. After the dough wakes up, move it to the chopping board, rub it into long strips, and then pull it into a flour paste slightly larger than the usual boiled dumpling skin.

jiaozi flour paste ▲

7. If the water content of the dumpling stuffing you mix is not too much, you can roll the flour paste as thin as possible, so you don't have to worry that the dumpling skin will break and reveal when steaming. After rolling thin, pick up one, put more prepared stuffing in the middle, and then close it and make it into the shape of jiaozi.

wrap jiaozi ▲

8. Place the wrapped jiaozi directly on the steamer with a small amount of vegetable oil, leaving a gap between the jiaozi to prevent collapse and adhesion during steaming.

jiaozi is put into the steamer ▲

9. In the process of wrapping jiaozi, the other side can be prepared to boil water in a steamer. After the water boils, put the wrapped jiaozi on it and steam it for 12 minutes on medium fire. If it is meat stuffing, it can be extended for three or four minutes. After turning off the fire, stew it for another three minutes. A pot of steamed dumplings with thin skin and big stuffing is ready, and it is cool.

Big steamed dumplings that have just come out of the pot ▲

Tips:

The key to making steamed dumplings soft and strong is to add a little salt to the flour and boil some flour in boiling water. If you give them to the elderly or babies, you don't need to add salt, but boil all the flour in boiling water.