The second step is to chop the meat, mushrooms and shrimps until they are mixed into a paste. Add some spices, such as ginger and onion, and stir well.
The third step is to make wrapping paper. Roll the dough into small round packages with a round stick, each with a diameter of two inches.
The fourth step is to put the stuffing in the middle of the wrapping paper. Then press the wrapping paper tightly, and a jiaozi will be made. When you have made enough jiaozi, the next step is to cook it.
This is the last step. Put a pot of water on the stove. When the water boils, put jiaozi into the water one by one and cover the pot. When the steam comes out, add more cold water, and when it boils again, add a second cold water. When you see jiaozi floating in boiling water, you can put them in a bowl or plate, pick up chopsticks and get ready to eat.
Step 1: First, mix flour and water, and enlarge the basin to avoid water and flour overflowing. Knead the dough by hand until it doesn't stick to your hands. After kneading dough, jiaozi is ready.
Step 2: Chop the meat stuffing, stir the mushrooms and shrimps into paste, add seasonings such as ginger and onion, and stir the stuffing evenly.
The third step is to make dumpling skins. Use a rolling pin to roll out a round dumpling wrapper with a diameter of two inches.
Step 4, put the stuffing into the dumpling skin and pinch the dumpling skin, and a jiaozi will be made. Jiaozi, that's enough. The next step is to cook jiaozi.
Cooking jiaozi is the last step. Put water in the pot and put it on the stove. After the water boils, put jiaozi into the boiling water one by one, and cover the pot. When the water is steaming, add some cold water; After the water boils, add cold water for the second time. When jiaozi comes up, put it in a bowl, prepare chopsticks and eat.
2. China jiaozi (jiaozi) is very popular during the New Year in China.
Composition:
Jiaozi Dough:
3 cups of universal flour
Gundam 1 1/4 cups of cold water
1/4 teaspoons salt
Fill:
1 cup minced pork or beef
1 TB soy sauce
1 teaspoon salt
1 TB China rice wine or dry sherry.
1/4 teaspoon freshly ground white pepper, or according to personal taste.
3 TB sesame oil
1/2 shallots, chopped.
1 1/2 cups chopped NAPA cabbage.
4 tablespoons shredded bamboo shoots
2 slices of fresh ginger, chopped.
1 cloves garlic, peeled and chopped.
Preparatory work:
Stir the salt into the flour. Stir slowly in cold water and add the necessary amount to form a smooth dough. Do not add unnecessary water. Knead the dough into a smooth ball Cover the dough and let it stand for at least 30 minutes.
When the dough is standing, prepare the filling. Add soy sauce, salt, rice wine and white pepper to the meat and stir in one direction only. Add the remaining ingredients, stir in the same direction and mix thoroughly.
Making jiaozi Dough: Knead the dough until it forms a smooth ball. Divide the dough into 60 parts. Roll each piece into a circle about 3 inches in diameter.
Put a small portion (about 1 horizontal spoon) of stuffing in the middle of each wrapping paper. Wet the edges of jiaozi with water. Fold the dough into a half-moon shape on the filling, and then seal the edge. Keep eating the rest of jiaozi.
When cooking, boil a large pot of water. Add half of jiaozi and stir gently so that they don't stick together. Boil the water and add 1/2 cups of cold water. Cover and repeat. When jiaozi boils for the third time, they are ready. Drain and take out. They can fry at this point if necessary.
Jiaozi dough.
3 cups of gluten flour
To 1/4 cups of cold water
1/4 teaspoons salt
Fill.
1 cup pork and beef
1 tuberculosis soy sauce
1 teaspoon salt
1 tuberculosis China yellow wine or dry sherry
1/4 teaspoons of white pepper, let's try it.
3 tuberculosis sesame oil
1/2 onions, chopped.
1 and 1/2 cups finely chopped NAPA cabbage.
4 tablespoons chopped bamboo shoots
2 slices of fresh ginger, chopped.
1 cloves of garlic, chopped, trimmed and refined.
Prepare:
Stir the salt in the flour. If necessary, stir slowly in cold water to form a smooth dough. There is no need to add more water. Take out the dough and knead it into a smooth ball. Cover with plastic wrap and let stand for at least 30 minutes.
Let the dough rest first and prepare the stuffing. Add soy sauce, salt, white pepper, rice wine, milk and meat in only one direction. Add the remaining raw materials and stir evenly in the same direction.
Make jiaozi dough and knead the dough: until a smooth ball is formed. Divide the dough into 60 parts. Each piece goes out and rolls into a circle about 3 inches in diameter.
Take a small portion of stuffing and put it in the dumpling skin. Wet jiaozi. Fold the dough into a half-moon shape and fill the seal and edge. Keep using the rest of jiaozi.
Boil jiaozi, bring a large pot of water to boil. Add half of jiaozi and stir gently so that they don't stick together. Boil the water and add 1/2 cups of cold water. Cover it and repeat it. When jiaozi comes to cook about a third, it will be fine. Drain the water and take it out. They can make fried dumplings if necessary. There may be something wrong with the translation! ! ) Dumpling wrappers can be bought in the market or supermarket!