1.Flour mixing: Wheat flour is the most common, and buckwheat flour is used in some places. Use cold water. The ratio of noodles to water: four bowls of noodles and one bowl of water. After kneading the dough in the basin, let it stand for 20 minutes to make the dough "baked" (water fully permeates the flour particles). If there is too much water, the dough is soft and easy to wrap, but it is easy to break when cooked; On the other hand, if there is less water and the surface is hard, it takes a lot of trouble to roll the skin and wrap it. A good taste generally requires the dough to be hard, and there is a saying that soft cakes are hard to jiaozi. Leather making: 2. Rolling: Put the baked dough on the chopping board and knead it into a cylindrical strip with a diameter of 2-3 cm. Pull (or cut) the column into a small piece about 1.5 cm-the agent. Squeeze the medicine by hand. Then roll it with a rolling pin into a dumpling wrapper with a moderate diameter (4-7 cm) and a thickness of about 0.5- 1 mm, with a slightly thicker central part. When rolling leather, sprinkle some dry surface (floating surface) on the chopping board to prevent it from sticking to the board. Because rolling skin takes a long time, many handmade noodle shops today sell dumpling skins made by machines. Using machine-made dumpling wrappers usually need to be dipped in water by hand to knead. 3. Pinch: Rolling dumpling wrappers with a rolling pin seems to be a part of urban culture. In rural areas, most of them are pinched by hand. When kneading, first knead the medicine into a flat circle, and then knead it with both hands and fingers while rotating. After kneading, the skin is bowl-shaped (while the rolled skin is flat) and has less dry noodles, so it is easier to wrap. The disadvantage is that it takes more time to knead the skin than to roll it.

The practice of dumpling stuffing

Dumpling stuffing is mainly divided into meat stuffing, vegetarian stuffing and vegetarian stuffing. Before buying the meat stuffing, you should add a small amount of water to mix it, then add chopped green onion, Jiang Mo, pepper noodles or five-spice powder, miso, salt, a small amount of soy sauce, cooking wine and so on. If it is not too greasy, you can add some vegetable oil, but if the meat stuffing is fat enough, you can save it, then mix it evenly in one direction, and then adjust the salty taste. You can also add sesame oil if you like, depending on your personal taste. The minced meat can be wrapped in jiaozi after a while. You can also use this method to make beef and mutton stuffing. Making steamed dumplings and noodles: Use boiling water to scald noodles. The dough mixing method of Yutong dumpling skin. Stuffing: the water in the dish can be larger. Dishes that are not suitable for dumplings, such as zucchini, can be used as steamed dumplings. Steaming: 20 minutes after steaming. When the fried dumplings are made in jiaozi and cannot be eaten all at once, and are reserved for the next meal, the fried dumplings can be used instead, and the taste is also very good. It is customary for people to fry jiaozi with cooking oil. However, in recent years, the diet trend advocates health, and oily food is not very popular. In fact, frying jiaozi in water alone, or using soup instead of cooking oil, also tastes good. Fried dumplings are also called fried dumplings. Raw materials for stuffing chicken with winter bamboo shoots: 750g of chicken breast, 0g of clean winter bamboo shoots100g, 50g of chopped green onion, proper amount of sesame oil, Jiang Mo, refined salt, monosodium glutamate and broth. Practice: Wash and chop the chicken breast into fine mud, cut the winter bamboo shoots into small pieces and stir-fry them in the oil pan for a while. Put the chicken paste into a pot, add onion, Jiang Mo, cooking wine, broth, refined salt and monosodium glutamate, stir well, add the winter bamboo shoots and stir a few times. Raw materials for fish and leek stuffing: 700g peeled fish, 50g fat meat, 20g leek, 50g chopped green onion, and appropriate amounts of cooking wine, Jiang Mo, refined salt, monosodium glutamate and broth. Practice: Rinse the fish in clear water, remove the coarse thorns, and chop it into fine mud on the chopping board. Cut the fat meat into fine particles and chop the leek. Take a deep pot, add fish paste and broth, open it, add cooking wine, onion, Jiang Mo, monosodium glutamate and refined salt, beat it clockwise by hand, and finally add fat meat and leek. How to bring out the tender and smooth meat stuffing: chop the pork belly into mud, add a little soy sauce, cooking wine, salt and sesame oil, and cut it into finely chopped green onion and ginger paste. If the meat stuffing is thin, add some vegetable oil. Stir well. Then add a little water to the meat stuffing, continue to stir until the meat stuffing is elastic, then add water and stir again. Do this for about 3-4 times, and the meat stuffing will be sticky and elastic. Remember to add less water every time and add it several times. The meat stuffing made in this way is tender and delicious whether it is stuffing or meatballs. Pork stuffing with green vegetables: Chop the green vegetables and mix with the prepared meat stuffing. Carrot pork stuffing: carrots are sliced into thin filaments and mixed with the prepared meat stuffing. Mushroom meat stuffing: fresh mushrooms are diced and mixed with the prepared meat stuffing. Raw materials of coriander dumpling stuffing: 250g of coriander and 0/50g of pork stuffing/kloc-. Accessories: light soy sauce, cooking wine, salt, monosodium glutamate and sesame oil. Practice: 1, coriander is washed, drained and chopped into pieces, and mixed with a little sesame oil for later use. 2. Put the pork stuffing into the basin, add all the seasonings and stir well. 3. Finally, add coriander powder and mix well. Tip: 1, after chopped parsley, if there is a lot of water, you can squeeze out the vegetable juice with gauze, and the vegetable juice can be reserved for stuffing. 2. Pork stuffing should be moderately fat and thin, and it is best to have a ratio of three fat and seven thin, and the cooked dumpling stuffing will be fragrant. The specific method of watermelon skin dumpling stuffing is as follows: peeling watermelon skin, slicing it into filaments, salting it for 30 minutes, squeezing out the water, adding seasonings such as onion, ginger, salt, monosodium glutamate and sesame oil, and finally adding shrimps (not too much), so that the dumpling stuffing is ready. The jiaozi is crisp, refreshing and moderately sweet and salty. My watermelon skin is not shredded, but chopped. In the previous practice, it was roughly salted and mixed with meat stuffing (no different from normal dumpling stuffing), which made jiaozi particularly refreshing. Fennel jiaozi material: (1) cold water dough 1 serving (about 2 cups of flour) (2) fennel 1 bar, pork stuffing 375g seasoning wine 1 tablespoon, 2 tablespoons soy sauce, half a teaspoon of salt, 2 tablespoons of clear water and 4 tablespoons of sesame oil. 2. Wash fennel, take off the leaves and chop them, then chop the meat, first mix them with all seasonings, and then mix fennel to make stuffing. 3. Put a little stuffing into each jiaozi bag, knead it into jiaozi, cook it in boiling water until it floats, add some water twice, and then take it out for eating. The main ingredients of tomato egg dumpling stuffing are 300 grams of cooked eggs (fried) and 300 grams of tomatoes; The seasoning is 8g of onion, 5g of ginger, 6g of salt, 5g of sugar and 0g of sesame oil10g. Practice: 1, stir-fry the eggs in the oil pan (to be tender). 2. Dice the tomatoes to remove the thinnest water (to keep the thick juice of seeds). 3. Add seasonings and mix them clockwise. 4. Pack dumplings quickly to prevent too much juice. Ingredients: shrimp150g, lean pork/kloc-0. Appropriate amount of seasoning: cut the lean pork into dices of about 0.4 cm, add cooking wine and soy sauce, and soak for more than 20 minutes. After taking the shrimp line, cut the diced pork with a small amount of soy sauce and cooking wine, and soak for 20 minutes (soy sauce for meat, soy sauce for shrimp). Chop leek into powder, add Jiang Mo, salt, monosodium glutamate, a small amount of allspice powder, proper amount of peanut oil, a small amount of sesame oil, soaked meat and shrimps and stir well. Ha ha! It would be nice to have such a simple dumpling stuffing. The dumplings are delicious. Refining brown sugar steamed dumplings. Ingredients: brown sugar, fat pork, starch. Practice: fat is over-oiled, fat is squeezed out, and residue is left for use. Noodles are cooked with boiling water. The dough mixing method of Yutong dumpling skin. Mix brown sugar, oil residue and starch, scald the noodles, roll the skin, wrap the sugar stuffing, knead it into a triangular shape, steam it in a pot, and eat it while it is hot. Features: sweet but not greasy, slippery but not sticky, avoid eating too much, difficult to digest.

Jiaozi's various folding methods

I. General Dumplings 1No. 1 No.

Practice:1.Spread the dumpling skin flat on the table. 2. Put the stuffing in. 3. Pinch the dumpling skin on both sides from the middle. 4. Pinch both sides again. Second, the general dumpling No.2 practice: No.2.

1.Spread the dumpling skin flat and add the stuffing. 2. Then pinch out wrinkles along one side. 3. Enlarge the picture a little. 4. Until it is pinched. 3. Bobo Dumpling No.3

Practice:1.Spread the dumpling skin flat and put in the stuffing. 2. Fold the two sides of jiaozi in half and press it well. 3. Press the jiaozi out with a scraper (another method is hand pressing, but the scraper is more convenient). 4. Press the jiaozi well. Four, clam dumplings No.4

Practice:1.Spread the dumpling skin flat and put in the stuffing. 2. Fold the skin on both sides in half and move closer to the middle. 3. Pinch the two sides tightly again. 4. Pinch the jiaozi pattern again. Here. Five, horseshoe dumplings: No.5

Practice:1.Spread the dumpling skin flat and put in the stuffing. 2. Pinch the two sides. 3. Bend the two sides of jiaozi and move closer to the middle. 4. Pinch them again. Six, other stacking methods Sixi steamed dumplings Take a piece of dumpling skin in the palm of your hand, put an appropriate amount of meat stuffing, and knead the dough into a "square" square (that is, a square corner with four corners empty and the middle bonded). The square shape can be dipped with a little water with your fingers to bond and put the soft and chopped spinach, stir-fry the chopped egg skin, put the soft and chopped mushroom powder and the roasted meat powder into four small mouths respectively, steam in the pot for about 8 minutes, and take it out. The so-called "four happiness" refers to the four dishes with different colors put on steamed dumplings, which can be changed according to their own preferences! Fishes are made with the left hand, and the thumb and forefinger are naturally extended. Take a dumpling skin and put it in the stuffing. Fold the dumpling skin in half, fold one side inward by about 1-2CM, then fold it inward by 1-2CM, then squeeze it tightly and repeat until the other side. Finally, when you close your mouth, hold your tail slightly upward. Take a piece of dumpling skin in the palm of your hand, put a proper amount of stuffing into it and fold it into a semicircle. Pinch the middle to seal the right half of the dumpling skin, and also seal the left half of the dumpling skin. Then bend the two ends of jiaozi towards the middle, and pinch the dumpling edges at both ends to make the semicircle edge slightly upturned. The crescent dumplings are made with the left hand clenched, and the thumb and forefinger naturally extend. Take a dumpling skin and put it in the stuffing, pinch the right corner, gently push the inner skin outward with the right thumb, fold the outer skin with the forefinger, and pinch the fold tightly with the right thumb. Repeat the steps to the left dumpling edge and pinch the seals at both ends firmly. See if it looks like a crescent moon? Take a piece of dumpling skin in the palm of your hand, put a proper amount of stuffing into it, fold the dumpling skin in half and seal it into a semicircle, hold the right top corner with your right thumb, pinch it thin, press the thinned top down, and press it down continuously to form a stranding pattern until the left end is finished! Take a piece of dumpling skin in the palm of your hand, put a proper amount of stuffing into it, fold the dumpling skin in half and stand up. Pinch the index finger and thumb of both hands from the left and right ends of the dumpling skin to the middle, naturally leave a mouth in the middle, fold the left and right sides together, fold the left part and pinch it firmly, and form a fold on both sides. Tip:1.To make jiaozi skin, the proportion of flour is 500g and water is 220g. It can't be too soft, it won't taste good in the pot. 2. After the dough is kneaded, knead it with some strength for a while, and jiaozi will be more stiff. 3. Replacing water with eggs will make jiaozi taste better. 4. jiaozi's stuffing, meat, add appropriate amount of onion and Jiang Shui, and stir well. This kind of meat stuffing will be more juicy in jiaozi.