1, depending on the time to eat jiaozi, buy and clean leeks. If you eat at night, clean leeks early in the morning, and it is best to dry them in a windy and sunny place. At the end of the day, a lot of water in leeks will run away. If it is eaten at noon, it is best to buy and wash leeks one day in advance. For leeks that are tender in winter, the influence of one day earlier is not great. Because my home is warm, I usually put leeks on the kitchen counter to dry, which is loose and conducive to the evaporation of water.
2. When mixing leek stuffing, first add salad oil, which can seal the cut of leek with oil. When it comes into contact with salt, less water will seep out.
3. Stir-fry some salt in eggs. If all the salt is put into the egg stuffing of leek, it doesn't matter if the leek is dried very dry. Sometimes the time is hasty and the leek is not dried very dry, then put the salt into the egg to avoid a lot of salt coming into contact with the leek, and it won't ooze a lot of water. If the leek is dry, this step can be omitted.
For leeks with moderate moisture, you can divide the salt into two parts, put some salt in the eggs and add the remaining salt in the leek stuffing. Often, the leek stuffing I make is too dry, but the salt in my eggs is not much, so I will put some salt in the stuffing at last to get some water to wrap it. The dosage is to rely on the usual experience accumulation. (You can master the method of adding salt every time according to your experience, 1, the wet leek, all the salt is put in the egg, 2. The leek has moderate moisture, so you can put some salt in the egg, 3. The dried leek, all the salt is put in the leek stuffing) (Note: the fried egg must be put in the egg cold before it can be put in the leek, otherwise the temperature will be too high.
4. In recent two years, I think jiaozi with leek meat is also quite delicious. When making jiaozi with leek meat, some points should be paid attention to: the ratio of leek to meat should not be considered as good if you eat more vegetarian dishes. The ratio of leek is too high, at least half to half! I think the best ratio is. Leek and meat 4: 6. The meat used here in Shanghai is called sandwich meat. You can bring some fat meat in moderation. I use about one or two pounds of fat for a catty of meat. Otherwise, health is healthy and the taste will not be too good. Even if the leek can produce some water, it is still too dry for jiaozi, the meat stuffing. I made enough for a family of 4-5 people to eat. The stuffing was added with a 250-capacity cup with at least half a glass of water, and the amount of water was gradually added. After adding about 20 grams, the meat stuffing was evenly stirred in one direction, and then it was added and stirred again until it was suitable. The amount of water was determined according to the individual's skill of wrapping jiaozi. It's not good to pack too much water. In this way, the dumpling stuffing will be elastic and not firewood. Jiaozi with leek eggs and leek meat can add some spiced powder or thirteen spices to increase the flavor.
To sum up, the tips for keeping jiaozi with leek stuffing out of water are as follows:
1, cut leeks before wrapping.
2. Never sprinkle salt on leeks, because more salt has been added to the eggs before. Therefore, leeks will not be tasteless.
3. After cutting the leek, pour the cooked wide oil into it and wrap the leek with oil, so as to avoid water.
It turns out that these tips really work. Until the package was finished, the leek didn't ooze water.