Accessories: cooking wine, salt, sugar, chicken essence, sesame oil, onion and ginger.
1, prepared materials.
2. Wash the yellow leaves of shepherd's purse, blanch them with boiling water, take them out and shower them with cold water, then squeeze the water dry and chop them into powder.
3. Mix Jiang Mo and chopped green onion into the pork stuffing, add salt, cooking wine, chicken essence and a little sugar, and add an egg and mix well. After stirring in one direction,
4. Add shepherd's purse powder, mix in wonton stuffing and pour in sesame oil;
5. Add 80-degree hot water into the ground glutinous rice flour and hot water according to the ratio of 65,438+00: 7, and stir evenly to form dough with moderate hardness;
6. Take a proper amount of dough and press it in the middle of the dough with your thumb, and press out a hole while turning to form a small bowl; Fill in a proper amount of stuffing, turn around and knead it by hand until the stuffing is completely wrapped, and then knead it into a ball;
7. Boil the water in the boiling pot with a big fire, put the wrapped jiaozi in, and gently push it away with the back of the spoon, so that jiaozi will not stick to the pot several times; After the water is boiled, add an appropriate amount of cold water, and then add an appropriate amount of cold water when the water is boiled again; Adjust the water to medium heat again, let the jiaozi float and cook for 3 minutes to ensure the stuffing is cooked thoroughly.
8. finished products.