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Steps of wrapping jiaozi with Chinese cabbage and shrimp 1 1. Prepare ingredients.
Step 22. Wash Chinese cabbage, blanch with boiling water, drain and chop.
Step 33. Take out the shrimp head and put it in the refrigerator for 20 minutes. Then you can easily peel off the shrimp shells. After peeling off the shrimp shell, cut the shrimp back with scissors, pick out the shrimp line and wash it. Chop the shrimp into mud. Don't cut it too badly.
Step 44. Put the above materials together, add an egg, the taste will be more tender, add a little salt, a little cooking wine to deodorize, a little white pepper to deodorize, and two spoonfuls of oil. Stir well.
Step 55. Put the flour into the pot, slowly add water and stir it with chopsticks to form a flocculent shape, then knead it into a smooth dough with moderate hardness by hand, mix the dough and simmer for a while.
Jiaozi stuffed with Chinese cabbage and shrimp. Knead the baked dough into long strips and cut them into balls with a hob.
Jiaozi stuffed with Chinese cabbage and shrimp. Sprinkle a thin layer of the agent, knead it flat by hand, and roll it with a rolling pin into a dumpling skin with a thick center and a thin periphery.
Step 88. Put the stuffing in the skin.
Step 99 of wrapping jiaozi with Chinese cabbage and shrimp. Make a small bowl with your left hand, pinch the edge of jiaozi with your right hand, and knead it into small pleats, and jiaozi will be wrapped.
Step 10 10. Put a proper amount of water into the pot, pour it into the wrapped jiaozi after boiling, and add three teaspoons of cold water after boiling. After boiling again, you can see that jiaozi has surfaced. Turn off the fire and take out jiaozi with a colander.