Crispy green stuffing jiaozi, is the stuffing boiled or wrapped directly? What is the right thing to do? Northeast jiaozi is very famous. Especially in my hometown of jiaozi, the delicious stuffing is big and thin. Once, in the south, my family ate a jiaozi stuffed with leeks, not to mention it was hard to swallow. When you taste the stuffing left in your mouth like jiaozi, the delicious leek is gone.

So I asked my relatives and friends how to make this dumpling stuffing. It turns out that the leek was salted before it was cut into jiaozi. I can't help saying to myself, it's stupid! How to knead leek with salt to be so delicate? What is this way of eating? That's weird. I told you when I got home, and many people laughed. It is true that every family has a difficult experience. Recipe: jiaozi with celery dumplings and shrimp skin.

Food: meat stuffing, celery, half a bowl of cooking oil, one spoon of soy sauce, one spoon of sesame oil, salt, onion and 500 grams of wheat flour. A handful of shrimp and an egg.

The first step is to clean fresh celery. When washing dishes, it is best to clean the stems of celery with a brush. After washing, control the moisture, immediately chop and wrap the jiaozi. The dumpling stuffing made in this way is crisp and delicious. This is also the key point of making celery dumplings delicious! Crushed with effective equipment, the taste is not as good as chopped vegetables with a knife.

The second step is to add water to the flour to make batter. Don't stir the flour too soft. Knead the batter well, be sure to moisturize and replenish water and relax for more than half an hour. In this process, you need to knead the dough several times.

Step three, the dough embryo is already very soft. I prepared a package in advance, jiaozi. Knead the dough embryo into long strips, divide it into noodles with the same size, and gradually roll up the dumpling skin. Add a proper amount of stuffing into the dumpling skin.

Step 4, mix the meat stuffing with all the seasonings in the recipe, and finally add the beaten eggs and sesame oil to adjust the stuffing. Before wrapping jiaozi, celery, shrimp skin and salt were added. In this way, the stuffing produces little water. Everyone needs attention.

Step five, the dough embryo is already very soft. I prepared a package in advance, jiaozi. Pour a proper amount of stuffing into the rolled jiaozi dough, and be careful not to put it on the edge, so it is not easy to preform the oily jiaozi.

Step 6: The second-hand preform tightly squeezes the edge of the dumpling wrapper, and OK jiaozi is wrapped! Let the water boil in the pot, jiaozi. Jiaozi into the pot, gently stir. Jiaozi can rotate. Cover the pot and boil. Jiaozi will be ready in five minutes.

Jiaozi, crisp and delicious, knows how to cook at home. The dough should not be too soft to prevent jiaozi from deforming and cracking when cooked, which will damage the taste. When buying celery, be sure to buy fresh vegetables with fresh colors. If it is dark celery, it will be older. Buying celery with lighter color is whiter.