condiments

Leek1000g

900g pork stuffing

Hymie 50 grams

Flour1000g

600g water

condiments

Light soy sauce

60 grams

salt

18g

chicken essence

8 grams

peanut oil

100g

sesame oil

25 grams

Welsh onion

40 grams

Jiaozi's practice of leek and pork

1.

Pick and wash leeks, and control the water for later use.

2.

1000g flour is poured into a large basin.

3.

Gradually add about 600g of warm water and cold water and knead into dough. The moisture content of flour is different. 600 grams of water is only a rough estimate. Look side by side, not all at once.

4.

Knead the dough into soft and hard dough, cover it with plastic wrap and wake it for 30 minutes.

5.

Use the waking time to adjust the stuffing.

Wash dried seaweed with 50g warm water. If the seaweed is dry, you can soak it in a little warm water. If not, you don't have to soak. Leek, jiaozi and dried seaweed are especially delicious.

6.

40g onion is cut into minced onion, and pork stuffing is added.

7.

Cut the dried leek into powder.

8.

Add pork stuffing.

9.

Add 80g peanut oil and stir well.

Jiaozi, leek, must be oiled and stirred evenly to seal the water. Add salt and other condiments when wrapping jiaozi.

10.

Add the washed dried seaweed and stir well.

1 1.

Add 60g soy sauce.

12.

18g salt and 8g monosodium glutamate.

13.

Finally, add 25g sesame oil to taste and mix well.

14.

Knead the dough until it wakes up.

15.

Rub into strips

16.

Cut into dosage forms with uniform size.

17.

Reduce the dose

18.

Rolled into jiaozi Pippi with thin sides and thick middle.

19.

Put a proper amount of dumpling stuffing in the middle of the skin.

20.

50% discount

2 1.

Put your hands together and a jiaozi will be wrapped.

22.

Put it on the mat at regular intervals.

23.

Boil the pot with water until it boils, put it into jiaozi, and gently push it away with a sieve to prevent adhesion.

24.

The fire is boiling, this is the first time to "open", add appropriate amount of cold water until it does not boil. Continue to heat until boiling, this is the second time to "boil" and add some cold water.

25.

When it is cooked again, it is the third time to "open". As shown in the picture, jiaozi has already floated, and his "belly" is bulging, indicating that jiaozi is ripe, so it is time to turn off the fire.

26.

Put it on a plate.

Cooking tips

1, with warm water and cold water (face wakes up faster), one by one;

2. The leek stuffing is mixed with oil first, and then seasoned;

3, the dumpling skin should be rolled into a thin middle thickness;

4, do not cook for a long time, 3 "open" can be.