Interesting Dumpling Banquet

In my childhood memory, on holidays, there is always jiaozi. That round, chubby body, like a naughty spirit, carries a deep feeling of reunion between family members.

this spring festival, I decided to do it myself, including jiaozi. Although there have been countless times of experience in observing and learning, it is inevitable that you will be in a hurry when you really start. Every step of kneading dough, rolling skin and stuffing is careful for fear of ruining jiaozi's "aesthetic feeling".

at first, the dough didn't work in my hands, sometimes it was too wet and sometimes it was too dry. But I didn't give up, kneading and adjusting over and over again, and finally got a dough with moderate hardness. When rolling the skin, I learned from my grandmother's appearance, holding the rolling pin in both hands and pushing it back and forth, and a thin dumpling skin was born.

stuffing is the most interesting part. I scooped up a mass of stuffing with a spoon, carefully placed it in the center of the dumpling skin, and then pinched both sides with my fingers, squeezing the edge of jiaozi bit by bit. At first, my jiaozi was always wrapped crooked, and the stuffing was easy to leak out. But I didn't lose heart. After repeated practice, I finally wrapped up one full and beautiful jiaozi after another.

after jiaozi cooked, the kitchen was filled with attractive fragrance. I couldn't help picking up one and taking a bite. Fresh and juicy fillings burst in my mouth, and the delicious taste made me feel happy instantly. Looking at jiaozi in various forms, my heart is full of a sense of accomplishment.

studying in jiaozi this time made me feel the charm of traditional culture. It is not only a delicious food, but also carries the taste of home and the meaning of reunion. From now on, every holiday, I will personally wrap jiaozi and express my love and thoughts for my family with this small bowl of jiaozi.

Bao jiaozi tip:

When kneading dough, add a proper amount of water and knead it into a smooth and elastic dough.

when rolling the dumpling skin, use even force, and the rolled dumpling skin should be thin and even.

when filling, it is not advisable to have too much stuffing, so as not to burst jiaozi's belly.

when you pinch the jiaozi, you should pinch the edge tightly to prevent the bottom from leaking after cooking.

when cooking jiaozi, put the water into jiaozi after boiling, and add a little cold water after boiling to prevent the skin from breaking.