The first is dough mixing. The flour ground from the wheat grown in our own field is not so white, but it tastes even gluten-free! We rural people are not so particular about cooking. We don't weigh the dough, but it's similar. This is about two kilograms.
Add about three or four grams of salt to a large bowl of warm water. After melting, make the flour into a dough that is neither soft nor hard. The specific proportion is not weighed. There is no plastic wrap in our countryside. Cover the dough with a clean rag, then cover it and let the dough wake up there.
Bought pork belly is chopped into meat stuffing by hand, which tastes more fragrant, unlike the meat grinder that can't eat meat.
Wash and peel the radish, cut it into small triangles, and then cook it in a pot. The thinner the better, the easier it is to cook.
Slice the radish and blanch it in boiling water for about five or six minutes. The radish slices change color, become transparent and cook, and then take out the cold water.
Then take out the cold radish and chop it on the chopping board. Then put the cut radish on a clean rag, put it in a pocket, and squeeze out the water from the radish with all your strength.
Onions and ginger are bought. Add chopped green onion and ginger into the meat stuffing. Add two spoonfuls of cooking oil, salt, thirteen spices, soy sauce, monosodium glutamate and chicken powder and stir well.
Finally, add chopped radish, salt and sesame oil, and stir directly to make the dumpling stuffing. Set aside and marinate for a while.
When the dumpling stuffing is cooked, knead the freshly mixed dough again. The dough kneaded for the second time looks very delicate, and then the agent is added and the dumpling skin is rolled.
Then, wrap jiaozi and put a spoonful of salt in the pot before cooking, which can prevent jiaozi from peeling when cooking. Hot jiaozi is out of the pot, and a bowl of jiaozi soup will be delicious!