The most important thing is to add water to the stuffing. Add water when filling. Chop the onion and ginger as finely as possible, add them into the meat stuffing, add seasoning one by one, and beat for a while. The stickier the stuffing, the more delicious jiaozi is.
3. Introduce fennel into your side dishes. It tastes delicious, and there is no mutton flavor at all. If you don't like it, you can use wax gourd, smoked melon and mutton as stuffing, which tastes very fresh.
4. In addition, the stuffing of Yangjiaozi should not be too thin. You can add more vegetables, but you must not use whole lean mutton. The flavor characteristics of mutton stuffing jiaozi are mainly reflected in the stuffing center. Therefore, the quality and taste of jiaozi will be directly affected by the preparation of stuffing. To make jiaozi with different flavors, the key is to master the making methods of various fillings.
Mutton stuffing ingredients: 500g clean mutton, 250g leek, 50g Jiang Mo, 50g chopped green onion, 5g pepper, 2 eggs, 5g refined salt, 3g pepper,15g cooking wine, 20g soy sauce, 25g sesame oil and 25g peanut oil.
Method:
1, mutton is washed and chopped into fine particles; Wash leek and cut into fine powder; Zanthoxylum bungeanum is boiled into Chili water.
2. Mix minced mutton with Jiang Mo, chopped green onion, salt, pepper, cooking wine, soy sauce, pepper water and egg liquid, then add sesame oil and peanut oil, and finally add chopped leek and mix well.