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How to make shepherd's purse jiaozi?
material

Shepherd's purse 100g, minced meat 100g, salt, cooking wine, oyster sauce, soy sauce and monosodium glutamate.

working methods

1. Serve first: pour the cooking wine into the minced meat and stir it in the same direction with chopsticks until the meat is thick.

2. Wash shepherd's purse, blanch with hot water to remove astringency, drain, cut into pieces, pour into minced meat, and continue to stir evenly in the same direction.

3. Add salt, oyster sauce, soy sauce and monosodium glutamate, and mix all seasonings in a bowl for later use.

4. Roll the dough: first pour some salt into the flour, then pour cold water into one hand and stir the flour in the same direction with the other hand until the flour becomes rough.

5. Knead by hand to knead the coarse dough into a large dough with a uniform and smooth surface. Leave it for a while (it's humid indoors in the south in spring, so there is no wet cloth).

6. Knead the dough several times. Knead the dough into long strips, cut it into small doses with a knife (cooked spaghetti can be directly pulled into small doses), knead each dose a little round, and press it into circular slices with your wrist.

7. Find a round bottle cap (preferably not more than 8 cm in diameter), aim the round bottle cap at the round patch, and then press the round bottle cap hard with your wrist to become a thin patch almost round with the bottle cap.

8. Then roll the dough into a dumpling skin with uniform thickness with a rolling pin.

9. The dumpling skin is spread in the center of the left palm, and a proper amount of shepherd's purse stuffing is sandwiched between the skins. Fold the edge of the dough near the index finger into a small wavy fold (alas, the expression is unclear), and then combine it with the edge of the dough in front of the thumb to form a jiaozi.

10. jiaozi can be directly folded in half, but jiaozi's ass is not as good as jiaozi's crumpled ass! !

1 1. Cooking jiaozi: Cooking jiaozi means cooking in jiaozi for the first time, cooking in a bowl of cold water for the second time, then cooking with the lid on, and cooking in a bowl of cold water for the third time until the water finally boils, and all jiaozi floats on the water. -jiaozi is cooked.

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