Production step
1. Add warm boiled water to flour to form dough, knead it thoroughly, then rub it into strips and pick it into blanks, and roll it into round skins (as thin as possible) for use.
2. Put the meat stuffing into the dish, add salt, chopped green onion, sugar, chicken essence, cooking wine, pepper, onion ginger juice and a little water and mix well to form the stuffing.
3. Pinch the stuffing pericardium into the leather and put it in the refrigerator to cool it.
4. Pour a proper amount of oil into the non-stick pan, burn it on the fire first, and turn off the fire when the oil is a little hot.
Put jiaozi neatly in the pot, add water to jiaozi's bust, cover it with high fire and turn to medium fire. When the water is boiled dry, open the lid and add some water until it reaches the bottom of jiaozi.
Cover the lid and simmer over medium heat. When the bottom of jiaozi is dry and crisp, take out the pot and plate.
Manufacturing steps of wheat flour and pork stuffing
1, take a proper amount of dough and knead it into a round strip of 2 cm, then cut the flour strip into small pieces of about 2 cm with a kitchen knife, arrange it into a round shape, and press each small piece into a round cake shape with your palm.
2. Take a dough stick in one hand and a small round cake-shaped edge in the other, and slowly roll it into a dumpling wrapper with a thick middle and a thin periphery in a clockwise direction.
3. Take a proper amount of meat stuffing and put it in the center of the dumpling skin. First, pinch one end to make a crease, and then knead it from left to right in turn until it closes.
4. Take a pan, heat the pan, pour a little salad oil, and fry the jiaozi in low heat until the bottom is brown.
Then pour water mixed with flour or starch into jiaozi 1/3, cover and cook with low fire.
Boil until the water is almost dry and pour in a little sesame oil until it is dry.
Main ingredients: pork stuffing, lotus root and eggs. Accessories: chopped green onion, Jiang Mo, cooking wine and salt.
1. Peel the lotus root and cut it into small pieces.
2. Put the pork stuffing in a large bowl, add chopped lotus root diced, beat an egg, and add cooking wine, chopped green onion, Jiang Mo and salt.
3. Mix well in one direction to make meat stuffing.
4. Take a dumpling wrapper (I bought it, and I can roll it myself when I have time, which is more delicious), put meat in it, and wipe half of the dumpling wrapper with water.
5. Fold the dumpling skin in half, hold jiaozi on one side of the left hand, put the index finger in the folded dumpling skin and push it to the right hand, at the same time, press the dough pushed by the left hand with the index finger and thumb of the right hand to form a fold.
6. Push it all and press it tightly, and a jiaozi will be wrapped. So wrap up all jiaozi.
7. Take a non-stick pan, heat it, pour a small amount of oil (just moisten the bottom of the pan), and drain it into the wrapped jiaozi.
8. Fry for one or two minutes until the bottom of jiaozi is golden yellow.
9. Pour half a bowl of clean water, about one third of jiaozi. Cover it and keep it in a medium fire.
10. Adjust flour and water in this gap, and the ratio of flour to water is1:7.
1 1. When you see that the water in the pot is almost dry, open the lid, pour in the prepared flour water as much as it can cover the bottom of the pot, and then sprinkle with chopped green onion and sesame seeds.
12. Keep the fire high and fry until the flour in the pot is dry and brown, and the crispy fried dumplings with fragrant incense can be served.