Ingredients: 800g flour, 500g beef and 5 carrots.
Accessories: 460 grams of flour in cold water, green onion 1 root, fresh ginger 1 slice, 30 grams of oyster sauce, appropriate amount of soy sauce, appropriate amount of meat in cold water, appropriate amount of salt and 30 grams of sesame oil.
Steps:
1, jiaozi main ingredients are ready: ordinary flour, beef tenderloin or beef ham, carrots; Beef should be lean, slightly fatter and more fragrant; Carrots are a little wrinkled after a winter's storage, but they are still quite watery inside. Eating stuffing is also a practice that consumes a lot of carrots.
2, flour and cold water into the basin, hand-mixed or machine-mixed, I can use the chef's machine to mix noodles, which can save physical strength, and can also handle stuffing when mixing noodles; Knead the dough round and put it into the basin, and cover it with the front cover for at least 30 minutes, so that the dough will be moist and soft;
3. The fascia of beef ham is removed, the lean meat is cut into pieces of about 3 cm, and ground into minced meat with a meat grinder;
4. Put the minced meat into a basin, and then grind the onion and ginger into powder with a meat grinder and put it into the meat basin; If someone at home doesn't eat onion ginger, you can cut onion ginger into filaments and soak it in water. It is also a good way to adjust the stuffing with onion Jiang Shui.
5. Add appropriate amount of oyster sauce, salt, soy sauce, sesame oil and cold water, and stir the meat evenly; Because the beef is too thin, I put some sesame oil;
6. Scrape carrots and shred them, then cut them into pieces and mix them evenly with meat stuffing;
7. Knead the dough into long strips, cut it into small doses, roll it into a round skin, wrap it with stuffing, and wrap the big belly jiaozi. Put it in a pot and cook it! You can also dip it in Laba vinegar and Chili oil to taste it.
8. You can also dip in Laba vinegar and Chili oil when eating.