the winter solstice is here! How can delicious jiaozi be missing in the cold solar terms? Send the most amazing jiaozi method, and you will be handsome if you learn it!

After reading the pictures and texts, you will find these latest jiaozi Bao methods very simple. You should learn them both at home and abroad. It's definitely worth it!

1. Butterfly steamed dumplings

Ingredients:

211 grams of flour, 111 grams of boiling water and 151 grams of meat stuffing

Method of making

The flour is scalded with boiling water to make dough, rubbed until smooth, and then dipped, and rolled into a round skin

The two sides of the dough are rolled up, leaving a small half without rolling

The dough is rolled. Pinch the two straight edges

the dough that has not been rolled up to make the pattern of eyes

Pinch the wings

Turn the two wings over

Steamed the steamed dumplings

Second, the peony steamed dumplings

Ingredients:

211g of flour, 111g of boiled water, 151g of minced meat and 4 cooked egg yolks

. Roll it into a round skin

put it into the stuffing center

pinch it together at five points to form the shape as shown in the figure

bond the adjacent two sides again

cut two knives on each petal to form the petals of peony flowers

crush the cooked egg yolk, put it into the petals for decoration

put the steamed dumplings into a steamer and steam them

put them into a steamer. 511g of green vegetables, 51g of fresh mushrooms, 51g of developed fungus, 51g of bamboo shoots, 5g of sesame oil, and proper amount of salt, chicken essence and sugar

How to make it

Boil the flour with boiling water, cool it a little, and knead it into dough

Blanch the green vegetables with boiling water, chop them with mushrooms, fungus and bamboo shoots, squeeze out the water, and add salt and chicken. Divide the round skin into five points evenly, stick them together to form five sides, and pinch the mouth tightly < P > Use your thumb and forefinger to pinch out the lace to form five leaves. Pull up the bottom of the leaf and stick it to the adjacent leaf in the middle

put the steamed dumplings with green vegetables in a steamer and steam them for about 6 minutes

IV. Steamed dumplings with wings

Ingredients:

211g of flour, 111g of boiled water, 511g of green vegetables, 51g of auricularia auricula, 51g of fresh mushrooms, 51g of bamboo shoots, 5g of sesame oil, salt and salt. You can choose your own stuffing, sweet, salty, meat and vegetarian. I used vegetarian stuffing today.

Wash the vegetables, blanch them in the boiling water, chop them up with the washed fungus, mushrooms and bamboo shoots, squeeze out the excess water, add salt, chicken essence, sugar and sesame oil to adjust the taste

Turn the dough over, put it into the stuffing

Pick up the stuffing pericardium, and pinch the two straight edges

Make the dough without turning into eyes

Pinch out the pattern of wings

.

stuffing:

celery 251, minced meat 151, salt, monosodium glutamate, chicken essence, pepper and cooking wine.

How to make it

Speaking of this Yuanyang dumpling, it is also a highlight of China jiaozi culture that cannot be admired. It is bright in color, beautiful in shape, soft and tender, delicious in taste, and can also eat different flavors at the same time.

① open the flour, add water several times and mix the dough to moderate hardness, and wake for 21 minutes.

(2) blanching celery until it is 71% ripe, and cutting it into powder for later use; Marinate minced meat with cooking wine and pepper for half an hour, stir-fry and mix well with minced celery; Add salt and season with chicken essence and monosodium glutamate.

③ dough is kneaded, dosed, rolled and stuffed. The skin should be thin

(4) The following are graphic steps, so be sure to read them carefully.

⑤ The above is the detailed wrapping method, then steam for 11 minutes, and garnish after taking out! Remember that the color contrast should be sharp and not in conflict.

6. Golden Moon Bud Dumplings (Congratulations on making a fortune)

Bread:

251 grams of flour and 121-131 grams of water.

stuffing:

51g of round glutinous rice, 2 spoonfuls of hazelnut chocolate sauce and 1 pieces of egg yolk

How to make it

1. Soak the glutinous rice overnight in advance, then steam it for 31 to 41 minutes until it is cooked;

2. Take out the steamed glutinous rice, put it in a seasoning bowl, add chocolate sauce, mix well and make stuffing;

3. Preheat the oven at 191℃;

4. Take a proper amount of glutinous rice chocolate sauce stuffing and put it into dumpling wrappers, fold it into crescent shape, knead it tightly, put it into baking trays in sequence, brush egg liquid evenly on each one, and put it into a preheated oven;

5, about 11 to 12 minutes, when the surface bulges and the color is golden yellow, you can take it out and eat it warm.

VII. Emerald Chinese Cabbage jiaozi

Noodles:

Flour 251, water 121-131g.

stuffing:

211 grams of flour, 111 grams of boiled water and 151 grams of meat stuffing

making method

pineapple water noodles

clean water noodles

pineapple water noodles are rolled into pieces, and the clean water noodles are twisted into strips.

pineapple noodles wrap the white noodles tightly.

cut off the extra dough

cut

press

roll

wrap the skin on the edge of jiaozi

Bray jiaozi and roll it thinner.

a bumper harvest of Chinese cabbage!

senior chef flavored dumpling stuffing formula:

1. Shrimp dumpling stuffing

Ingredients: 511g of shrimp, 151g of grass fish, a little salt and Jiang Mo.

Practice:

1. First, squeeze out the blood of grass fish, peel it, and put it into Jiang Mo to make fish glue. If you have a blender at home, you can put it directly into the blender and mix it. At the same time, it is better to add ice cubes to make the fish tender and chewy.

2. Remove the shrimp, directly press it with a knife, and once it is ground, the shrimp paste will come out. Add a proper amount of Jiang Mo. Shrimp and fish glue are put into a basin according to the ratio of 3: 1, and a spoonful of salt is added and stirred evenly.

3. After the shrimp is wrapped in jiaozi, it can be picked up in a minute after the water is boiled, put it in a bowl and sprinkle with a little chopped parsley or seasonal vegetables.

Reminder:

It is suggested that jiaozi should not put other ingredients in the shrimp, and try to use as few auxiliary materials as possible, because the shrimp is very easy to cook, and other materials are more difficult to cook. If the other materials are cooked, the shrimp will not be tender enough. Dumpling skins must be rolled thin.

2. lotus root meat stuffing

ingredients: 111g of fat meat, 211g of lean meat, 511g of lotus root, scallion, ginger, salt, soy sauce, pepper oil and sesame oil.

Practice:

1. Separate the fat and lean meat, chop the lean meat into pieces, and cut the fat meat into small pieces, then pour them into a container and stir them evenly in one direction.

2. Slice the lotus root, blanch it in boiling water, chop it up and add it to the meat. Add more than 111 grams of onion Jiang Shui, add chopped onion, ginger and lotus root, add proper amount of salt and chicken essence and stir well.

3. add the fried pepper oil, and then stir well to use.

3. Cucumber stuffing

Ingredients: 1111g cucumber, 5 eggs, appropriate amount of coriander and shallot, refined salt, monosodium glutamate, chicken essence, oyster sauce, sesame oil, scallion oil and thirteen spices (a little).

Practice:

1. Chop the cucumber into mung bean-sized particles, and then dehydrate with gauze. The extracted cucumber juice can be mixed with water and mixed with flour.

2. fry and chop the eggs, chop the parsley and shallots, then put the three things into a container and stir them, and then add various seasonings in turn and stir them evenly.

Reminder:

1. Due to the high water content of cucumber, the dumpling stuffing should be put in a closed filter after mixing, otherwise it will be difficult to wrap jiaozi because of the high water content of dumpling stuffing.

2. When cooking jiaozi, boil it with strong fire and cook it with low fire, and add cold water twice, otherwise jiaozi will be easily boiled.

4. Mushroom dumpling stuffing

Ingredients: 511g of auricularia auricula, 211g of pork, chopped green onion, Jiang Mo, pepper powder, soy sauce, salt and oil.

Practice:

1. Chop pork into stuffing, add 2 tablespoons of pepper powder, a little soy sauce and salt, add chopped green onion and Jiang Mo, and finally pour in appropriate cooked oil and mix well.

2. Chop the developed auricularia auricula into powder, add it into the meat stuffing and stir well.

Reminder:

The correct way to soak auricularia auricula is to use cold water or warm water. When soaking hair, you can add some salt to cold water.

5. Dumpling with big meat

Ingredients: 751g of refined pork belly stuffing, 1 eggs, scallion, appropriate amount of ginger, Jiang Mo, refined salt, monosodium glutamate, chicken essence, thirteen spices, pepper (a little), sesame oil, scallion oil, soy sauce and soy sauce.

Practice:

1. Add Jiang Mo, egg, soy sauce and soy sauce into the pork belly stuffing in turn and stir. Then add refined salt, monosodium glutamate, chicken essence, thirteen spices and pepper in turn and stir again.

2. At this time, add a small bowl of onion Jiang Shui (soaked with onion and ginger) and stir while adding water to make the filling soft. Finally, add scallion oil, sesame oil and scallion, and stir well.

Reminder:

1. When stirring, always stir in one direction, which is beneficial for the onion Jiang Shui to soak into the filling and make the filling soft.

2. The minced meat is a little soft after blending, so it can be put in the refrigerator for a little freezing, which will make it easier to wrap jiaozi.

6. Dumpling with sauerkraut

Ingredients: 511g sour cabbage, 211g pork belly, appropriate amount of green onion, soy sauce, chopped green onion, Jiang Mo, chicken essence, salt, sesame oil and cooking oil.

Practice:

1. Chop pork belly, add soy sauce, minced onion and ginger, chicken essence, salt, sesame oil and cooking oil, and stir well (you can also add a little spiced powder or thirteen spices if you like).

2. Wash the sauerkraut, chop it and squeeze it. Put oil in the pot, add a few pepper to fry the fragrance, remove the pepper, and fry the sauerkraut in the pot. After the sauerkraut is cooled, put it into the meat and mix well.

Reminder:

Wash pickled cabbage repeatedly before chopping, because it is inevitable that there will be stone sand before pickling Chinese cabbage.

7. Tofu dumpling stuffing

Ingredients: half a cabbage, 211g dried bean curd, 111g vermicelli, some coriander, soy sauce, sugar, bean curd and sesame oil.

Practice:

1. Chop the cabbage, wrap it in gauze, and squeeze the water to dry as much as possible.

2. Pour 2 tbsps of peanut oil into the oil pan, add seven or eight peppers and fry until fragrant, then take them out, then put the chopped dried bean curd and vermicelli into the pan and stir-fry, add a few drops of soy sauce and a little sugar, stir-fry for a few times and smell the fragrance, and then take them out.

3. put Chinese cabbage, dried bean curd and vermicelli into a container, add bean curd and sesame oil and stir together.

Reminder:

The most important things here are bean curd and sesame oil. Cabbage, dried bean curd and vermicelli are very light. Add bean curd and sesame oil and the taste will come out.

8. Three-fresh dumpling stuffing

Ingredients: 311g of fresh meat stuffing, 211g of shrimp, 15g of chopped green onion, 511g of winter bamboo shoots, salt, monosodium glutamate, egg white, and appropriate amount of raw flour (used when sizing shrimp).

Practice:

1. Boil and dice the winter bamboo shoots, and size the starched shrimps with raw flour;

2. Mix the above materials with the meat stuffing, add seasoning and mix well.

9. Pork dumpling stuffing with coriander

Ingredients: pork stuffing, sesame oil, chopped green onion, Jiang Mo, soy sauce, salt, coriander and vegetable oil.

Practice:

1. Wash and chop parsley, mince onion and ginger.

2. Add sesame oil, garlic, Jiang Mo, soy sauce and salt to the pork paste and stir it in one direction.

3. Add chopped green onion and chopped coriander into the meat stuffing and stir evenly in one direction.

4. put the oil in the pan. when the oil is 51% hot, add the chopped green onion and saute until fragrant, then pour it into the mixed stuffing and stir well again.

11. Chinese cabbage and pork dumpling stuffing

Ingredients: 511g of pork, 451g of Chinese cabbage, 15g of ginger, 5g of salt, 35-41ml of soy sauce, 15g of raw flour and 11ml of sesame oil.

Practice:

1. Dice the pork and chop it into minced meat, and add the ground ginger. Add 5 grams of salt to minced meat.

2. Add the light soy sauce and cornflour and mix well.

3. add 251ml of clean water in batches, and stir in the same direction with chopsticks while adding water.

5. until the minced meat is gummed, put it in the refrigerator for refrigeration.

6. Chop the Chinese cabbage, add salt and mix well, let it stand for 15 minutes, and squeeze out the excess water. Add sesame oil and mix well.

7. Add the minced meat and mix well. If it feels too wet, keep it in the refrigerator for a while before using it.

Tip: How to prevent jiaozi adhesion

After the finished jiaozi end plate is easy to adhere, how can we avoid this situation? Chefs said that there are also tips: when mixing flour, add 1 eggs to every 511 grams of flour to make the dumpling skin stronger. When cooking, put some green onions in the pot, or add a little salt to the pot, which can effectively reduce the adhesion of jiaozi. Soak it in warm boiled water after taking out the pot, and the batter on the surface of jiaozi will dissolve, and then it will not stick when it is put on the plate.

Note: Fat and lean meat must be treated separately, so that the prepared stuffing tastes good. In addition, remember to add onion Jiang Shui, otherwise the dumpling stuffing will be too dry.

secret jiaozi dipping sauce-invincible signature dipping sauce with all colors and flavors

Materials: aged vinegar, Chili powder, green onion, garlic, soy sauce, sesame oil and sesame seeds

Practice:

1. Wash and mash garlic; Wash and chop the green onions for later use.

2. Put the mashed garlic and chopped onion into a bowl, and add a proper amount of Chili powder and a little salt (this is according to personal taste, my Chili powder is not spicy, so I put more, hehe).

3. Put a proper amount of oil in the pot, fry the fragrant pepper with low fire and remove it. Do not pour hot oil on the Chili powder.

4. Pour the aged vinegar into the pot and heat it until it boils, then pour it into a bowl. (The purpose of heating vinegar is to make vinegar taste softer)

5. Add a proper amount of soy sauce, chicken essence, sesame oil, cooked sesame seeds and warm water in turn. (I like vinegar, only a little light soy sauce is added for seasoning. According to personal taste, you can also add a little sugar appropriately.)

If you don't have enough time, make this simple version of the secret jiaozi dip:

1. First, mix chopped green onion and mashed garlic.

2. Add appropriate amount of soy sauce and mature vinegar.

3. Finally, add Chili oil and mix well.

I really want to be lazy, so it's better to make this home-cooked jiaozi dip by buying outside dip:

1. Add a little sugar to the proper amount of aged vinegar.

2. Add Chili sauce or oil-sprinkled Chili and mix well.