Jiaozi's best choice is pig forelegs, because pig forelegs are more active, so there is more lean meat, but less endurance, so the muscle content will be less, so there is more lean meat and less fat, so it will not be boring or hard to eat. It is the most tender meat on pigs, and the meat quality is very delicate. Jiaozi and jiaozi are very good choices.

If you don't buy front leg meat, hind leg meat and pork belly are also good choices.

2 How to make dumpling stuffing tender and juicy? Add onion, Jiang Shui. Before mixing the stuffing, put an appropriate amount of onion, ginger, star anise and pepper into a bowl, then add an appropriate amount of boiling water to soak for 5 minutes, and then remove the seasoning from the water, leaving only water. After the water is cooled, put it into the dumpling stuffing and stir it in one direction so that all the water is mixed into the meat stuffing. This will not only make jiaozi taste tender, but also remove the fishy smell of meat.

When you add eggs to make dumplings, you can also add an egg. Eggs can increase the nutrition of dumpling stuffing, at the same time, they can retain water and reduce the water loss in dumpling stuffing, so that the packaged jiaozi will be more fresh and tender to eat.

What kind of flour does jiaozi use? High gluten flour.

Jiaozi usually uses high-gluten flour. The protein content of high gluten flour is about 10%- 13%. Because of its strong gluten, it is often used to make elastic and chewy pasta. Jiaozi wrapped in high-gluten flour has a strong taste, which is very resistant to cooking, and it is not easy to break the skin when cooking.

In addition, there is a special flour for jiaozi on the market now. If you don't buy high-gluten flour, you can also choose this kind of flour special for jiaozi.

4 packs of cold water or warm water with warm water for jiaozi.

When you make jiaozi, you'd better use warm water to make dough. If hot water is used, the mixed flour will become instant noodle buns, which will not only affect the appearance, but also affect the taste. At the same time, it is not suitable to use cold water to mix dough, so the dough is hard and the taste is not very good. So try to use warm water when wrapping jiaozi noodles, so that the noodles will be more elastic and the wrapped jiaozi will be more chewy.