mutton

520g

onion

350g

mid-gluten flour

500g

ingredients

Appropriate amount of corn oil

Proper amount of salt

Appropriate amount of sesame oil

Pepper 2g

Spiced powder 2g

Shisanxiang 2g

Cooking wine 2 tablespoons

Oyster sauce 1 spoon

Soy sauce 1 spoon

Soft sugar 5g

Ginger right amount

Method of stuffing jiaozi with mutton and onion

1

Add 250g water to flour, stir with chopsticks, and put the invisible dry powder into the bread machine for dough mixing, dough mixing and proofing.

2

Wash the sheep's brain meat and onions for later use.

three

Soak onions in a bowl for 10 minutes before cutting, which can avoid the pain of tears.

four

Mutton stuffing can be chopped into minced meat, and a little cooking wine can be added when chopping, which can play a role in removing odor and make the meat stuffing more moist.

five

Add pepper, spiced powder, thirteen spices, oyster sauce, light soy sauce, soft sugar, Jiang Mo and a little water into the meat stuffing, and stir in one direction with chopsticks. Then pour in corn oil and sesame oil and stir well.

six

Add chopped onion and mix well.

seven

Stirred stuffing

eight

Take out the dough and knead it evenly and relax for 8~ 10 minute.

nine

Rub into long strips

10

Pull out the agent

1 1

Press flat by hand

12

Gancheng dumplings skin

13

Bao jiaozi put stuffing on the dumpling skin.

14

Wrap it up, jiaozi

15

Boil in a boiling water pot. After boiling, open it three times, and jiaozi will be cooked when floating on it.

Tips

Adding cooking wine to mutton chop will reduce the smell of mutton, increase the moisture of mutton and make it taste better.