First, practice:
1. Wash pork and chop it into paste. Wash onion and ginger and chop them separately.
2. Wash and chop Chinese cabbage and mix well with oil.
3. Pour minced meat, chopped green onion and Jiang Mo into the cabbage, beat in the eggs and stir at a constant speed clockwise.
4. Beat until the filling is gelatinous, add cooking wine, salt and sesame oil, mix well and wrap jiaozi.
Note: Why should Chinese cabbage be washed, chopped and mixed with oil? Chinese cabbage contains a lot of water, so it is easy to produce water when filling. An effective method (suitable for all kinds of vegetables): first, put a little edible oil (vegetable oil or sesame oil) into all kinds of cut vegetables and mix them evenly, then add seasonings such as meat, onion and ginger, so that the mixed stuffing is not easy to drain and the nutrition will not be lost. The reason is that the edible oil wraps the vegetables, so the water is not easy to flow out, and the water in the vegetables is squeezed out. It is a pity that the nutrition is lost too much. Also, don't cut Chinese cabbage too finely.
Second, the steps
1. Chop the cabbage first, add salt and slaughter for 5 minutes.
2. Then, add cold water bubble 1 2 minutes.
3. Take it out with a colander and dry it.
4. Dry them all and put them in a basin for later use.
5. Add minced meat, Chinese cabbage and chopped onions.
6. Add seasoning and mix well, and the filling will be OK.
7. I started packing. I packed 30 pieces of pork and cabbage. The rest are all fresh, so it seems that there are more jiaozi.
8. Start cooking, put water in the pot, put 1 spoon of salt, and cook in jiaozi.
9. Put jiaozi in, turn the wok, turn the frying spoon over, put the edge in the wok, and stir fry to avoid touching the wok. Stamp Boil for the first time, add a bowl of cold water and continue to cover and cook. Boil for the second time, add a bowl of cold water, cover and cook, boil for the third time, cover and cook for 1-2 minutes ~
10, pork and cabbage jiaozi has surfaced and can be fished out.