Green onions, cabbage, pork and jiaozi.
[Dumpling stuffing]: 3 green onions, 65438+ 0 cabbage tips, 500g pork. Fresh ginger 1 small piece, proper amount of salt, sugar 1 pinch, 5 tablespoons of edible oil, sesame oil 1 tablespoon, oyster sauce 1 tablespoon, spiced powder 1 gram, and a little soy sauce.
[Dumpling skin]: 500 grams of common flour, 5 grams of salt and 300 grams of clear water.
Exercise:
Add 5g salt to 1 500g flour, stir well, and add salt to the flour, which can not only increase the gluten and ductility of wet dough, but also effectively avoid peeling when cooking jiaozi, so you can kill two birds with one stone without adding salt to the water when cooking jiaozi.
2. After mixing flour and salt, add 300g of water, stir it into a flocculent shape, knead it into dough, just cover it for a while, let the gluten melt itself, and it will be smooth after a little kneading. There is no need to compete with the dough, you can only knead it once. The best ratio of jiaozi dough is flour: salt: water = 100: 1: 60. Many people's kitchen scales are very small. As long as they are weighed in proportion every time, the dough will be very easy to use. Jiaozi noodles are well mixed. Cover them with a wet cloth or a lid. When preparing dumpling stuffing, the dough will be better used when you wake up for a while. Many people eat jiaozi with flour and stuffing, which is the reason.
3. Next, prepare dumpling stuffing. This time we used three kinds of green onions, Chinese cabbage and pork. This is the most traditional dumpling stuffing ingredient for hundreds of years, but most people match it in pairs, such as jiaozi with pork and green onions and jiaozi with pork and cabbage. Few people match the three ingredients equally, so after today, I think you will like the taste of the three ingredients together. It's really delicious, and it's much better than mixing the two.
4. Minced meat jiaozi, prepare minced meat first and then add vegetables, which is more fragrant and delicious than mixing them all together. Chop pork into stuffing, add salt, sugar, oyster sauce, sesame oil, Jiang Mo, five-spice powder and cooking oil, and stir in one direction to thicken it. Sugar, oyster sauce and sesame oil in dumpling stuffing are the basis of freshness and essential. If we eat jiaozi with pure meat stuffing alone, we need to add egg white or a little water to the pork and stir it to avoid the pork stuffing being too dry. However, we need to add Chinese cabbage with high moisture to this stuffing later today, so we don't need to add water when mixing pork stuffing here.
5. The stirred pork stuffing is the state of this sticky brush.
6. Wash the cabbage tips and chop them, and peel the green onions and chop them. Put it into the stirred pork stuffing and stir well.
7. Sauteed pork stuffing with green onions and cabbage is red, yellow, white and green, and the delicacy of jiaozi can be imagined.
8. jiaozi dough is divided into several small portions and used several times. To avoid air drying, first take a small piece and rub it evenly.
9. Knead the fine jiaozi noodles into small noodles or cut them into small noodles with a knife, knead them round and flatten them, and roll them into dumpling wrappers with thick middle and thin edges.
10. Put the dumpling skin in the palm of your hand, put the dumpling stuffing in the middle, fold it in half from the opposite side to the middle and pinch it tightly.
1 1, the most common straight-sided gluon is wrapped. This most common wrapping method can fill the stuffing best. If you want a thin skin and a big stuffing, jiaozi doesn't need fancy looks.
12. Code the wrapped jiaozi on the curtain. This kind of jiaozi with the seal of the door curtain always smells like a mother, and the memory of childhood has its own direction.
13. Boil the water in the pot. Because there is salt in the dumpling skin, there is no need to put salt in the water. Put it in the jiaozi, and the cooked jiaozi floats. After opening it for the third time, it is completely cooked and can be cooked. The so-called three open, that is, every time the water boils and blooms, pour half a bowl of cold water, then boil and pour it again, and repeat it three times.