As for jiaozi, I have always loved it. Whenever I have time, I like to wrap some jiaozi and put it in the refrigerator for quick freezing, so that when I am particularly busy, I can cook some jiaozi and eat it with a small bowl of dip, which will make me full.
When you make jiaozi yourself, you can make it into a variety of fillings, including meat, vegetables and shrimps. For these different kinds of jiaozi, you can prepare them according to your favorite taste, especially for office workers, preparing some jiaozi at any time will definitely save you a lot of time.
This jiaozi, which I bought last month, has made me finish eating. Today, I went to the market to buy some ingredients, and I plan to make some jiaozi by myself. For the production of jiaozi, many people say that jiaozi is the most troublesome place. If you think so, let me teach you today.
I have three ways to package jiaozi here. I'll tell you all about these three ways. You can learn which one is more useful to you. Just learn one of the three ways. If you have strong hands-on ability, you can also learn all of them.
1, the first prepared meat stuffing, we need to take out a dumpling skin, and then add some meat stuffing to the dumpling skin. For jiaozi, which is wrapped at home, you can add more meat stuffing, so that jiaozi will taste fuller. Then fold the dumpling skin in half, and then fold it in half at the left corner and the right corner, and stick it together again, and an ingot jiaozi will be completed.
2, the second method, mainly for the round dumpling skin, use it, if it is square dumpling skin, don't use this method. Take a dumpling skin, add meat into it, pinch the dumpling skin into three diagonal corners, and then tighten the three diagonal corners inward, and a jiaozi will be wrapped.
3. The third operation method, which I often use at home, is to fold the dumpling skin in half from the middle after adding the meat stuffing, then fold it in half on both sides and press it tightly, and then take the edge of jiaozi by hand, and a jiaozi will be wrapped, so that the wrapped jiaozi is particularly compact, and it is the most difficult to break the skin when boiling.
4. If jiaozi is wrapped in these three ways, we can also use chopsticks to wipe the edge of the dumpling skin with appropriate amount of water, which can greatly improve the adhesion of the dumpling skin. All three methods are very good, and each method has its own unique characteristics, which needs to be mastered by yourself.
Tips:
When wrapping jiaozi, if the dough you prepare is thin, you should add less meat stuffing to jiaozi, because the meat stuffing is easy to swell when boiled, and it is easy to boil jiaozi. Bao jiaozi is very important, but it is also crucial to the making of meat stuffing. If you can't make meat stuffing, remember to pay attention to me and let me teach you how to make it.