Ingredients: half a catty of pork foreleg (3 fat and 7 lean), leek 1 stick, shrimp 1 catty, ginger 1 piece, skin, flour 400g, egg 1 piece, clear water 1 50g, mixed meat stuffing and salt.
1, break up the eggs, add water and mix well, pour in the flour, stir with chopsticks while pouring, and stir until there is no dry powder and it becomes flocculent. Knead into dough, (don't knead it smoothly, it will be smooth when you wake up thoroughly), cover it (or cover it with plastic wrap) and wake up for 2 hours.
2. Chop the pork into minced meat, add salt, soy sauce and other seasonings and stir in one direction until all the water is absorbed by the meat, and the surface of the minced meat is a little sticky and white. Pick up the minced meat by hand, and then drop it into the basin. After falling for 20 times, the minced meat will get stronger, not loose at all, full of viscosity, and the minced meat will not fall off when caught. Refrigerate in the refrigerator.
3. Remove the shell and head of the shrimp, remove the gut of the shrimp, and dice the shrimp. Wash leek selectively, control water purification, cut into pieces, and mix well with10g vegetable oil for 10 minutes; Ginger is also chopped into Jiang Mo. Add leek and Jiang Mo into the meat and mix well; Then add the shrimp and mix well, and the dumpling stuffing is ready.
4. Take the awakened dough out of the basin and knead it on the chopping board to become smooth dough. Button a hole in the middle of the dough. Grasp the dough alternately with both hands to make the dough thinner. Cut and rub into thin strips.
5, cut into small doses. In this way, the two hands cooperate, the left hand turns the dough, and the right hand rolls the rolling pin to roll the skin, rolling the small dough into a dumpling skin with a thick middle and thin sides.
6. Pick up a dumpling skin and hold it in your hand, and put dumpling stuffing in the middle of the dumpling skin. Fold the dumpling skin in half and pinch it in the middle. All the jiaozi are wrapped and ready to cook.
7. Boil boiling water in a cauldron (the amount of water should be more than enough for jiaozi to roll in the water), add some salt (which can prevent the cooked jiaozi from sticking to each other), put jiaozi into boiling water, and use the back of the frying spoon to push jiaozi to turn twice (this will ensure that jiaozi will not sink and stick to the bottom of the pot, while pushing it with the back of the spoon can avoid breaking the skin of jiaozi), and then cover the pot and cook.
8. After boiling again, pour in half a bowl of cold water, then cover the pot and cook; Boil again, then pour in half a bowl of cold water, then cover the pot and cook. Generally speaking, jiaozi is cooked after three times of boiling. You can also pick up a jiaozi and press it with your hand and it will swell up immediately, which is ripe.
Dumpling introduction
Jiaozi, also known as Dumpling, is a traditional noodle of Han nationality. It evolved from wonton and originated from the ancient corner of China, formerly known as "Jiao 'er", with a history of more than 1,800 years.
The above content is for reference only: Baidu Encyclopedia-jiaozi