Pork stuffing

500 grams

Chinese chives

300 grams

flour

500 grams

condiments

Small onion

4 pieces

energy

1 block

verdant

two

Sichuan pepper

1 pinch

condiment

Light soy sauce

3 tablespoons

Cooking wine

2 tablespoons

oyster sauce

1 tablespoon

white pepper

2 grams

salt

3 grams

oil

Proper amount

Delicious

Someone's taste

boiling

craftsmanship

one hour

time consuming

ordinary

difficulty

Steps of pork, leek and jiaozi

Steps of pork and leek jiaozi: 1 1 food collection.

Jiaozi with pork and leek production steps: 2. Season the meat stuffing first: 3 tablespoons of soy sauce, 2 tablespoons of cooking wine, oyster sauce 1 tablespoon, 2 grams of white pepper, and salt 1 gram, and stir evenly in one direction.

Steps of pork and leek jiaozi: 3 3 First pour the seasoned meat stuffing into onion and ginger water, and then seal it with dried onion and pepper oil, which is a complete stuffing blending step. Jiang Shui: Cut ginger with a knife. The more you cut, the better. Cut the shallots into oblique sections, put them in 200g of clean water, rub them by hand and let them stand for 30 minutes. After seasoning minced meat, take onion Jiang Shui with a spoon and start to draw water: add 2 tablespoons each time, then stir in one direction until all the water is consumed, and then repeat the previous step until all the water is extracted. Don't pour it all at once, add it bit by bit, and then continue to add it after the last water and meat are completely absorbed.

Steps of pork and leek jiaozi: 4 4 Oil seal: Oil seal must be carried out after the meat is extracted. If you don't do this step, the meat will run out after a while. Coffee is sealed with fried oil of dried onion and pepper. Pepper can remove fishy smell and enhance fragrance, and it tastes particularly good when mixed with dumpling stuffing. Stir-fry onion and pepper, cool, pour in and stir well. Refrigerate and let stand for 30 minutes.

Steps of jiaozi with Pork and Leek: 5 5. Wash leek, drain, cut evenly, pour in 1 tbsp oil, and gently mix well. Oil can lock the moisture in leeks, so don't add meat first, and then wrap it after mixing.

How to cook pork and leek in jiaozi: The ratio of flour to water is usually 2: 1, not 100%, because everyone uses different flour, different manufacturers and different textures, and the water consumption may be slightly different. Coffee teaches you a way to judge with the naked eye. Pour 500g of jiaozi powder into the basin, take about half of the water, add a little salt, and fully stir until it melts. Take a pair of chopsticks, slowly pour water into the basin, slowly stir with chopsticks into flour wadding without dry powder, and then knead. Knead the dough repeatedly, and feel a little more flour in the water, then pour a little less water and knead it thoroughly. Finally, it should not be too soft to form dough. Cover the pot and sober up for 30 minutes.

Steps for making pork and leek jiaozi: 7 7 After waking up, fully knead the dough to make it firm and soft. I feel obedient when I hold it in my hand. Divide it into several pieces, take a piece of dough, put the rest in the basin and cover it. Take it whenever you want. Knead the dough into long strips and cut it into pieces of equal size.

Steps of pork and leek dumplings: Before rolling the skin, mix the stuffing, pour the leek into the meat stuffing, add 2 grams of salt to taste, stir well and wrap.

Production steps of pork and leek dumplings: 9 for each dose, 9 for flattening into flour cakes and rolling into dumpling skins. The best dumpling skin is thick in the middle and thin around. The making method is: the left hand holds the edge of the bread, the right hand rolls it, and the left hand circles it. Generally, four or five sticks are rolled into one skin. The dough thus rolled out is thick in the middle and thin around. Jiaozi will be on the edge of jiaozi when it is wrapped. Wrap the dough as soon as possible after rolling. If it is left for a long time, it will become very hard and difficult to close. In addition, when wrapping, give enough strength and pinch the edge tightly.

Production steps of pork and leek jiaozi: There are many ways to wrap jiaozi, the most common ones are Yuanbao jiaozi, Maisui jiaozi, Moon jiaozi and so on. Among many ways to wrap jiaozi, coffee loves to wrap Yuanbao jiaozi, which is simple and quick. Just put the dough into the stuffing, put your hands close to the edge of the dough, and gently squeeze it with the power of escaping, and a jiaozi will soon be completed.

Steps for making pork and leek jiaozi:111Remember to sprinkle some dry flour on the panel to prevent jiaozi from sticking to the panel.

Steps for making pork and leek dumplings: 12 12 Tips for boiling dumplings: Give enough water in the pot and add a little salt to boil it, which will enhance the toughness of the dumpling skin without breaking it. Pour boiling water into jiaozi, then pour it from the side of the pot with a colander, and gently push it out along the bottom of the pot. This operation can make jiaozi not stick to the bottom. Cover the pot and cook. Jiaozi cooked the meat three times. After the third boiling, jiaozi can be fished out, and the top is cooked without breaking the skin.