Bao jiaozi is a traditional food production process in China, and it is also a common food at family dinners and holiday tables. Bao jiaozi needs to use high-quality dumpling wrappers and fillings, which are made by elaborate techniques.

First of all, to make dumpling wrappers, you need to choose high-gluten flour and clear water, mix them in a certain proportion and knead them into dough. After a period of proofing, roll the dough into thin slices, and then cut it into small pieces with a knife, which can be used to make dumpling wrappers. Next is the process of making dumpling stuffing. You can choose different fillings according to your personal taste, such as pork and green onions, chicken and corn, leeks and eggs.

Chop the stuffing, add proper amount of seasoning and cooking oil, and stir well. Finally, the link of jiaozi. Put the dumpling skin in the palm of your hand, put a proper amount of dumpling stuffing in the center of the dumpling skin, then fold the dumpling skin in half, and squeeze the edge with both hands to make the dumpling skin stick together. At the same time, it is necessary to knead the dumpling skin into beautiful folds to increase the beauty of jiaozi.

The wrapped jiaozi can be cooked in hot water or steamed in a steamer. Cooked dumpling skin is thin and tender, and tastes delicious, which is more delicious with vinegar, ginger, garlic and other seasonings. Besides family dinners, Bao jiaozi is also one of the important foods in traditional festivals in China.

For example, during the Spring Festival, every household will pack jiaozi to celebrate the New Year, which means "reunion and good luck". In addition, in the Mid-Autumn Festival, Dragon Boat Festival and other festivals, Bao jiaozi is also one of the essential traditional foods. In a word, Bao jiaozi is a food production process with traditional significance and cultural connotation, which is not only delicious, but also can promote family harmony and inherit culture.

Jiaozi's cooking methods:

There are various cooking methods in jiaozi, such as boiling, steaming, frying and baking. There is only one way to cook wonton. In the Ming Dynasty, Song Xu listed three methods of jiaozi's boiling, frying and steaming. At the same time, it also introduces two methods of wonton: one is boiling, the other is oiling after boiling, and then steaming. This may be the way to cook wonton in Ming dynasty, but the main method is boiling.

Yuan Anonymous's Complete Works of Household Necessities Geng Ji mentioned jiaozi's method of cooking in the furnace. Wonton has always been regarded as another name of jiaozi, and the origin and differences between them have been explained above. Jiaozi was differentiated from wonton, and has undergone many changes and developments since then, gradually widening the difference with wonton.