There are few people in China who won't buy jiaozi, because this is the most distinctive tradition in China!
Let me teach you one, shall I?
Preparatory work:
Materials (4 persons) ※ Pork, cabbage and jiaozi.
[Dumpling skin]
1 kg flour (including seasoning)
Proper amount of water
[Dumpling stuffing]
500 grams of minced pork
Chinese cabbage 1/4
Leek Liang Liang
Two eggs
Skin exercises
1. Pour 900 grams of flour into a basin, add a little water, stir while adding water, start stirring with your fingers, and then knead together. (If you want to make the noodles in jiaozi taste better and more elastic, you'd better add two raw eggs. The cooked jiaozi is not easy to stick.) [Seasoning]
Appropriate amount of soy sauce (a little)
salt
salad oil
2 tablespoons sesame oil × 2 times.
1 slice of ginger
2. When it reaches the hardness of the ear, knead it into a ball and put it in a basin. Cover with a wet towel and wake for 30 minutes (the wake-up time should be adjusted according to the temperature). You can make stuffing for reference.
3. Spread a surface on the panel, knead a quarter of the dough into a bar with a diameter of 2.5 cm, cut it into 2.5 cm long sections, and then press it into cakes.
4. Holding the pressed cake, one hand rotates slowly, and the other hand rolls the rolling pin back and forth to make the skin. Don't overlap the finished dough sheets to avoid sticking together. )
Stuffing practice
1. Add a little soy sauce (slightly red, not too red), salt and chicken essence to 500g minced pork and stir. Add 2 tablespoons sesame oil and ginger powder and mix well. Flooding for 20 minutes.
make dumplings
Put a proper amount of stuffing in the center of the skin, then pinch it from the middle, and then pinch out the shape from both ends. The finished jiaozi should be slightly sticky and put on a plate. (If it is wrapped for a long time, you can sprinkle a proper amount of dry flour on the plate to prevent it from sticking to the plate. )
boiled dumpling
Boil boiling water in a large pot (put a little salt in the water, and the cooked jiaozi will not stick. What a move! ), after boiling, put 30 ~ 40 jiaozi into the pot. (With fierce fire) At this time, in order to prevent jiaozi from sticking to the bottom of the pot, stir slowly with a spoon for 2 ~ 3 times. Jiaozi is floating, so pour some cold water to cover it and cook it. You can put it on a plate. The way to eat
How do northerners eat:
Mash garlic and dip it in soy sauce and sesame oil.
Friends in the south can follow their own tastes:
Dip in vinegar, spicy oil and soy sauce according to your own taste. Because it has a taste, it tastes so delicious.
Wish you a happy Spring Festival! Special reminder: Don't forget me when eating jiaozi! Let me try your craft, too.
2. Add the pre-fried eggs into the above mixed stuffing and mix well (if you want to make the stuffing more compact, you can also add raw eggs).
3. Mix chopped Chinese cabbage and leek with minced meat, then add 2 teaspoons of sesame oil and mix well.
4, taste the taste, if it is light, you can add some salt to adjust it. Because the meat is raw, you'd better lick it before spitting it out. )