If the stuffing is mixed and not wrapped, you can add some sugar to neutralize the salty taste. When cooking, cut a washed potato in half and put it in the soup for a few minutes. Soaking in water mixed with liquor has obvious desalting effect. You can also add some stuffing and wrap the remaining dumpling stuffing and freeze it. You can make it next time, but if it is vegetarian dumpling stuffing, it may affect the taste.

How to make dumpling stuffing delicious? First of all, the ratio of meat to vegetables should be appropriate. Generally speaking, the meat-vegetable ratio of dumpling stuffing is 1: 1 or 1: 0.5.

Secondly, don't pour out the vegetable juice. According to the measurement, the vitamins in Chinese cabbage will lose more than 60% after juice removal. In order to avoid the loss and waste of nutrition, the scientific method is: after chopping the vegetable stuffing, squeeze out the vegetable juice first and put it in a basin. When mixing the meat, add soy sauce one after another, stir well, make the vegetable juice penetrate into the meat, then put it into the serving plate and mix well.

If it is vegetarian dumplings, you can chop the stuffing first, pour it into a pot (basin), add cooking oil (vegetable oil), stir gently, let the oil cover the vegetables, and then add salt and seasoning. This not only retains the nutrition, but also makes the dumpling stuffing fresh and delicious. If it is leek meat stuffing, after the vegetable stuffing is mixed with oil, pour in the mixed meat stuffing (add enough salt) and mix well. The stuffing is mixed with oil first, and then covered with an oil film, so that it is not easy to dehydrate when it meets salt. Jiaozi wrapped with this stuffing tastes good, with a little fresh taste of vegetable juice.

Finally, chop the meat. The meat used as stuffing is cut into velvet shape with a knife. If you take it for a long time, you can add vegetable juice or water in moderation; Add less vegetable juice or water for a long time and stir vigorously in one direction. After the meat becomes sticky, add appropriate amount of pepper powder, sesame oil, salt, fresh ginger powder, monosodium glutamate and sesame oil and continue stirring. At the same time, soy sauce should be added slowly bit by bit. If there is stock, it is best to add stock, add it dropwise and stir until it becomes a paste, then pour in the vegetable stuffing and stir well. Jiaozi dumplings wrapped with this dumpling stuffing are full, delicious and delicious. Add a little sugar to jiaozi, and jiaozi will have delicious seafood flavor.

Method for wrapping cabbage with jiaozi

Ingredients: Chinese cabbage, pork, flour, eggs, salt, soybean oil, pepper, soy sauce, stuffing and stock.

manufacturing method

1. Wash the cabbage, chop it up, sprinkle with salt, polish off the water with sandpaper and squeeze it out for later use.

2. Cut pork into minced meat, add minced onion and ginger, mix well with seasoning, and add cabbage.

3. Add an egg, water and salt to the flour and knead it into a slightly hard and smooth dough. Half an hour after waking up, knead it evenly, pull it into a small dose, and roll it into dumpling skin.

4. Wrap the meat, boil it in water, add some cold water, and repeat for three times.

Tip: Adding eggs and salt to jiaozi noodles can make the dumpling skin as smooth and hard as possible.