Prepare a piece of wax gourd, remove the skin, then cut it in half, remove the flesh, slice the wax gourd, shred it, and finally cut it into cubes. After cutting it, put it in a big bowl and add a spoonful of salt. Stir well with chopsticks, first set aside and marinate for ten minutes to marinate the excess water in the wax gourd.

During this time, let's mix the flour, prepare 400g of flour in the basin, add a spoonful of edible salt to increase the gluten of the flour, mix the flour with 240ml of cold water, stir while adding, first stir the flour into a flocculent shape, then start to knead the flour, and knead the flour for a while to make the tissues inside more even and delicate, just like this kind of dough with moderate hardness. Put the lid on and have a rest.

Next, prepare a measuring cup, put in a proper amount of star anise and pepper, pour in hot water to scald it, and put aside to cool the water. Prepare a catty of front leg meat and chop it into meat stuffing, then put it into a big bowl, then add minced onion and ginger, add a proper amount of salt, a spoonful of soy sauce, a little soy sauce for coloring, and oyster sauce, and stir it in one direction for a while to make the meat fully seasoned.

Pour100g of aniseed water into the bowl several times, and stir it in the same direction until you see that there is no obvious flowing water in the bowl, and then add it again. After the water is poured, the stuffing can not only remove the fishy smell and enhance the fragrance, but also make the meat paste more viscous and elastic, and finally stir it into this state.

Add a handful of shallots, pour the burnt hot oil to stimulate the fragrance, and lock the moisture in the meat, and then stir evenly with chopsticks. At this time, the wax gourd salted out a lot of water, squeezed out the excess water, then put it into the meat stuffing, and stirred it evenly again, and our stuffing was adjusted.

Sprinkle some dry flour on the kneading mat, take out the awakened flour, directly knead it into long strips, knead it into slender strips, cut it into small noodles with uniform size, sprinkle dry flour on the surface, knead it by hand to prevent adhesion, then flatten it by hand, and roll it into a dough sheet with thick middle and thin edge with a rolling pin. Take one and put it in your hand, with wax gourd stuffing in the middle, and then wrap it up with your own skillful technique.

Cooking Skills of Winter Melon jiaozi

1, wax gourd contains a lot of water, so it is necessary to remove the excess water, otherwise there will be a lot of water in the stuffing, which will affect the operation, and the packaged jiaozi will easily break.

2. Cooking jiaozi will not break the belly. Use a larger cooking pot and add more water, so that the cooked jiaozi will not break the belly easily.

3. Boil the water in the pot in advance, and put the jiaozi into the pot one by one. Don't worry about stirring it just after it is finished. Wait until the dumpling skin is slightly shaped, then stir it gently along the edge. Turn on the fire and boil it. After the water is boiled, order cold water once. This kind of jiaozi with meat needs to be boiled twice until jiaozi floats on the surface and becomes chubby, which means it is ripe.