Ingredients: flour, pickles, pepper, pork and Jiang Mo.
Seasoning: soy sauce, soy sauce, white sugar, chicken essence, white pepper powder, spiced powder.
1. Prepare 500 grams of medium gluten flour, add an egg and 230 grams of cold water, stir while pouring, make the flour absorb water, make it look like flour floc, and then knead the flour.
2. The kneading action should be smooth, and it can reach the state of basin light, surface light and hand light. Cover and wake up for an hour.
3. Start processing sauerkraut, about 650 grams of sauerkraut, wash it with clear water, squeeze water and chop it up, prepare a clean filter cloth, wrap the sauerkraut to squeeze out excess water, don't squeeze it too dry, it will be firewood when eating, and keep a little water.
4. Prepare 500 grams of pork stuffing, three parts fat and seven parts thin, add 2 tablespoons soy sauce, 1 tablespoon soy sauce, appropriate amount of sugar, chicken essence, white pepper powder, spiced powder and Jiang Mo, stir well, and then pour in 1 tablespoon soybean oil to continue stirring.
5. Chop half an onion.
6. Put sauerkraut into the meat together. At this time, stir evenly, so that sauerkraut and meat can be fully combined. At this time, the sauerkraut stuffing can already smell the fragrance, leaving only the last step.
7. Burn the oil in the pot, wait for the oil to smoke slightly, add 20 Chinese prickly ash, fry it on low fire, don't burn it, it will be wasted when it is fried, remove the Chinese prickly ash, and let the pepper oil cool for later use.
8. Put the cold pepper oil and green onions into the sauerkraut stuffing. At this time, the sauerkraut stuffing is also ready. That smell, is this stuffing delicious?
9. At this time, the dough also woke up. Sprinkle some dry flour, pour out the dough, knead it into long strips first, then divide it into dough, press it with the front and back of your palm, and roll it into dumpling skins with thick middle and thin periphery.
10, package started. At this time, the salt is opened, and after stirring evenly, the dumpling skin is taken out and the appropriate stuffing is scooped in. A pinch of hands, white and fat jiaozi is ready, just do it in your own way.
1 1. It's all wrapped like this, and jiaozi will be cooked. Add more water and half a spoonful of salt to prevent jiaozi from sticking to the pot, and the water in the pot will boil.
12. When entering jiaozi, gently push the bottom of the pot with a wooden spatula, add a bowl of cold water after boiling, and repeat for three times. When all the jiaozi floats, it is ripe.
13, ready to eat, simply add a sauce, rich in flavor, fresh and juicy, delicious and not greasy, children can eat a big bowl, with relish, especially satisfying.
Skill summary
1. Sauerkraut jiaozi's meat stuffing had better bring some fat, so it's delicious. It's all lean meat that makes you feel firewood.
2, sauerkraut stuffing is very oily, not oily and not delicious. Be sure to put more oil. I put soybean oil and pepper oil to remove the fishy smell and enhance the fragrance.