Introduce jiaozi's unique skill of Chinese cabbage and pork stuffing.

food

500 grams of pork

450 grams of Chinese cabbage

Water 250 ml

Ginger15g

Salt 20 ml

Soy sauce 35-40ml.

Raw flour15ml

Sesame oil milliliter

Methods/steps

Dice the pork and chop it into minced meat, then put it into Jiang Mo, add 10ml salt to the minced meat, and mix in 30~40ml soy sauce and 15ml raw flour.

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Add 250ml of clean water in batches, stir with chopsticks in the same direction while adding water until the minced meat is gelatinous, put it in the refrigerator for refrigeration, then chop the Chinese cabbage, add salt 10ml, mix well, and let it stand for 15 minutes.

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Squeeze out excess water, then add 10ml sesame oil and mix well with the meat stuffing. If you think there is too much water, keep it in the refrigerator for a while before using it.

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Next, take a dumpling skin, put a spoonful of Chinese cabbage and pork stuffing in the middle, wrap all the jiaozi in turn, then spread a thin layer of oil on the pot, drain the water, put it in jiaozi, fry it on medium fire until it solidifies in jiaozi, and pour raw flour and water along the pot edge at the ratio of 1: 10, which is half less than that in jiaozi.

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five

Finally, cover the lid and cook over low heat until the raw flour is dry. Open the lid and sprinkle with sesame seeds. Turn to medium heat and fry until the water is dry and the bottom is crisp.

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