Dough should be moderate in hardness. The dough is hard and not easy to bond, and the dough is too soft and easy to break. Tip # 2: Dry the stuffed vegetables and fruits. Vegetables and fruits contain water. Sprinkle some salt in advance to release the water in vegetables and fruits, and then mix them with meat and other raw materials to make jiaozi. If the water is not drained early, the wrapped jiaozi will be easily broken. Although it is not so difficult to make jiaozi, it takes a long time to make delicious jiaozi, from the adoption of wheat flour, the mixing of jiaozi noodles, the stirring of dumpling stuffing, and finally to cook a delicate and unbreakable jiaozi.

When wrapping jiaozi, everyone must use high-gluten flour or special jiaozi flour as the applied wheat flour for dumpling wrappers. Because the protein content of high-gluten flour is relatively high, basically, its gluten relativity needs to be stronger, so that the wrapped dumpling skin contains no gluten, and it is not easy to leak after scalding, and the taste is better, and the protein content of medium-gluten flour is lower. Its gluten is slightly weaker than high-gluten flour, and it is more suitable for steamed bread or steamed buns. Therefore, in the case of making jiaozi, you must choose high-gluten flour or special jiaozi flour, and don't use medium-gluten flour to make dumpling wrappers.

In the case of making jiaozi with minced meat, we need to treat the minced meat with sewage in advance. If you use seasoning oil to adjust the filling, you can pour cold water. If you don't use seasoning oil to mix meat stuffing, you can pour Jiang Shui, depending on your personal application habits. Then make stuffing step by step. Take dumpling stuffing as an example. First, marinate the chopped dumpling stuffing, add rice wine, soy sauce, thirteen spices, oil consumption and sesame oil, add a proper amount of ginger and garlic foam, and stir the dumpling stuffing evenly with chopsticks. If you want to wrap jiaozi with meat and vegetables, you should clean and chop the vegetables and put salt in them to wash away the water.

Such as Chinese cabbage and carrots, but amaranth and fennel seedlings don't need to be killed. Chop the vegetables and mix them with hot pot and cold oil, so as to avoid the output of vegetables. Finally, the dumpling stuffing and the vegetable stuffing are mixed together, and a proper amount of salt and monosodium glutamate are added for seasoning to make the dumpling stuffing. Dumpling skin: the skin of steamed stuffed bun should be high and low, with thin sides and thick middle. If you are afraid of sticking, you can make spaghetti with cassava starch. Boil the water, put it into jiaozi, not too much at a time, and cook for three to four minutes. Some people like to add cold water. jiaozi with cold water is sticky and can be cooked without using it. If you wrap jiaozi, you have to dip some water outside jiaozi to live together, otherwise it won't stick at all, and you won't be able to roll your own dough.