Materials?

Pork stuffing 500g

Onion 1 root

Ginger number

Sichuan pepper

light soy sauce

sesame oil

flour

How to fill jiaozi with pork and green onions?

Make up the dough in advance. Don't make it too soft, it will be difficult to wrap it. Just put it in the basin and let it stand. You can make up half an hour in advance.

Zanthoxylum bungeanum soaked in water can remove the fishy smell by stirring the stuffing with this water, and there is no need to put anything else. The more things you put, the more miscellaneous the taste.

Chop the onion and ginger. I put a green onion, or I can put more to taste it.

I bought the stir-fried pork stuffing, which is convenient and convenient. Don't avoid it! When you stir the meat, you should follow one direction. It doesn't matter if you put more soy sauce in the meat stuffing. Then put a little soy sauce. Don't put too much soy sauce. The color will be dark. Then put sesame oil, put the chopped onion and ginger in it, and then put salt. This depends on your personal taste. The meat stuffing in jiaozi is a little salty and delicious, and you have to run out some salt when you cook jiaozi, so you can stir it. When you feel uncomfortable, put pepper water.

The next step is to roll the skin and wrap it. I don't want to pat it because I think my hands are covered with noodles. I can't wrap it. You can search it online. In principle, it's okay not to reveal the stuffing. Of course, the skin is too thin and easy to break when cooking, and it's too thick and not delicious. You have to practice this yourself.

Tips

Put a little salt in the soup when cooking, so that it won't break easily when cooking jiaozi.