Practice of wrapping jiaozi with Northeast Chinese sauerkraut
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1
Prepare ingredients:
Flour 1 kg, two northeast pickled vegetables, one teaspoon of soy sauce, five shallots, one piece of ginger, one teaspoon of pepper powder 1/3 teaspoons, one teaspoon of edible salt, one teaspoon of edible oil, and pork stuffing 1 kg.
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2
Prepare stuffing:
Cut ginger and onion into powder and add meat stuffing for the last time, then add 1/3 teaspoons of pepper powder, 3 teaspoons of cooking oil, 1 teaspoon of salt and 1 teaspoon of soy sauce.
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three
Prepare sauerkraut:
First, open the sauerkraut, rinse it with clean water, cut it into small pieces with a knife, put it into a meat grinder and stir it into pieces, pinch off excess water, and put the pinched sauerkraut into the meat stuffing.
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four
Stir the meat evenly so that the filling is ready.
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five
Kneading steps:
Add about one kilogram of flour to the bowl and prepare a small bowl of flour. Beat an egg and mix well with water. Slowly add the egg water to the flour, slowly stir it into a floccule and knead it into a ball.
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six
Knead the flour into dough. If the dough is too big, it can be divided into small portions. After kneading the dough, cover it with a wet towel and let it ferment for about an hour.
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Steps to package jiaozi:
Rub the dough into long strips, then cut it into small pieces of moderate size and sprinkle some dry flour to prevent it from sticking together. Crush the dough, roll it into dumpling skin with a rolling pin, and then you can start wrapping jiaozi.
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eight
The protagonist's footsteps:
Boil the water in the pot, jiaozi. Don't put too much. Gently stir jiaozi with a wooden spoon to make it hard to stick together. After jiaozi floats completely, turn down the fire and cook slowly. When jiaozi boils, turn off the heat for 5 minutes. Turn off the fire, cover the pot and stew jiaozi for two minutes, then you can cook.