Exercise one,
Material filling
Shrimp sauce, leek, egg, garlic ginger, beef, salt, pepper, soy sauce, oil, baking soda.
cheek
Gluten flour 1.7 cup, egg 1, water 3/4 cup.
working methods
1. Season with salt+pepper+soy sauce+oil.
2. If there is baking soda at home, add a little (to ensure that the stuffing absorbs more water) and add a proper amount of water starch (be careful not to add too much water while stirring, so as not to pack the stuffing too thinly). Many people say that we should work hard in one direction, but I don't think there seems to be much difference.
3. Flour mixing: (35 jiaozi) medium gluten flour 1.7 cup; 1 egg; Qingshui 3/4cup.
4. Stir all the materials in 1 evenly, knead into dough, wrap it with plastic wrap, and wake it for 30-60 minutes.
5. Divide the dough into several pieces; Small dose; Take a piece of dough that is gently rolled into a thick middle and thin side (remember to sprinkle flour to prevent sticking, and cover it with plastic wrap to prevent air drying if the speed is slow).
6. Pack the stuffing in your favorite way. If you want to be lazy once in a while like me, you can fold it up and put it in the upper right corner.
7. It is very important whether jiaozi eats skin or not. Don't mix the noodles too thinly, but dry them a little.
8. Boil a pot of water, put the wrapped jiaozi in when the water boils, and add some cold water when the water boils again. After a while, jiaozi will become one by one; White fat man; It's floating
Practice 2,
infilling
Appropriate amount of shrimp, leek, shepherd's purse (scalded), scrambled eggs and pork.
working methods
1. Add peanut oil, salt and monosodium glutamate to the stuffing and mix well.
2. Divide the baked dough into dough with uniform size, roll it into skin and wrap it with stuffing.
3, hot pot cold oil, oil heat, jiaozi neatly into the pot, small fire fried into golden brown.
4. Add half of jiaozi's water, cover the pot and fry with slow fire.
When the water in the pot is dry and the pot creaks, turn off the fire and shovel it out.
skill
Authentic fried dumplings only need to be fried on one side, because it is my first time to try to make fried dumplings, and I am afraid that the stuffing is not cooked enough, so I fried three sides in the third step.
Exercise 3,
material
Leek 100g, 5-6 eggs, 20g shrimp skin, 30g auricularia auricula, shredded konjac 100g, a little onion and 500g flour.
condiment
Sesame oil, soy sauce, salt, vegetable oil, pepper, chicken essence, sugar, Chili oil, Shanxi mature vinegar.
working methods
The first step is to mix the dough. A cup of warm water, some salt in the water and an egg in the flour. Water should be slowly poured into the basin, and chopsticks should be constantly stirred. When you feel that there is no dry flour, it is a knot in one's heart, you can start kneading. Knead the noodles hard until the noodles are smooth. At this time, smooth and smooth is the best state.
The second step is to mix the stuffing with salt, chicken essence, soy sauce, sesame oil and pepper. Stir clockwise and feel everything merge together.
Step 3: Roll the dough, take out the proofed dough, knead it into long strips, and cut it into small pieces with a knife. (I pull it skillfully myself) Rub it into a flat shape by hand. When rolling with a rolling pin, pay attention to the thick middle and thin edges to prevent the stuffing from leaking, and the thin edges taste good.
The fourth step is to wrap jiaozi, and put the dumpling stuffing in the center of the skin. Don't put too much stuffing if you are not skilled. Pinch the middle first, then pinch the sides, and then squeeze the edges of the dumpling skin from the middle to the sides, so that jiaozi won't leak soup when cooking.
Step 5: Cook jiaozi, put water in the pot, and don't cook too much in turn. Just cooked, stir down from the side of the pot. In order to prevent the pan from sticking, add cold water after boiling, then add cold water, and then change to medium heat and open the lid to cook. You can cook when you see jiaozi floating.
Exercise 4,
condiments
Appropriate amount of eggs, 250 grams of leeks and 30 grams of shrimps.
condiment
Salt 2g, soy sauce 2g, vegetable oil 15g, pea starch 5g, sesame oil1g.
working methods
1. Wash the shrimp and blanch it with water. After about 20 minutes, take out and drain for later use.
2. Wash the leek and cut it into 3 cm long sections for later use.
3. Break up the eggs, put them in a small bowl, stir well, and then add starch and sesame oil to make egg paste.
4. Pour the drained shrimps into the egg paste and mix well.
5. Heat the wok and pour in the oil. When the oil smokes, pour in the shrimps and stir fry. After the paste is solidified, add the leeks and stir fry.
6. When the leek is cooked, add salt, pour in soy sauce, take it out of the pan, and wrap the jiaozi.
Exercise five,
material
Appropriate amount of flour, 2 leeks, 350g pork and 350g shrimp 12 high-gluten flour.
Dumpling skin method
1. After adding a small amount of water, stir the flour and water into dough with chopsticks until more than 90% of the flour becomes dough, and then mix the dough by hand.
2. Cover and let stand for more than 30 minutes.
3, thumb size, rolled into dumpling skin. Homemade menu
Dumpling stuffing method
1. Peel the shrimp, pick the back line, clean it with salt and starch, wash it and dry it, and cut it into 5mm pieces.
2. Add cooking wine, soy sauce, oyster sauce, Jiang Mo and pepper to the minced meat, then add a small amount of water several times and keep stirring.
3. Cut the leek into 3-4mm fine powder and put it into the meat stuffing and mix well.
4. After adding salad oil and sesame oil and stirring, add appropriate amount of salt and stir well.
boil dumplings
1. Boil the water, put it in jiaozi, stir, cover and boil.
2. Add a small bowl of cold water, stir and boil.
3. Turn off the fire, add a small bowl of cold water, stir and remove jiaozi.