Dough: Amaranth juice, flour.
Stuffing: pork paste (chopped with a knife, which tastes good), green onions, ginger slices, star anise, pepper, soy sauce, salt, peanut oil, sesame oil, coriander and cooking wine (more).
1, purple amaranth juice and flour are kneaded into a slightly soft dough, and placed in a container and covered with a wet cloth or plastic wrap for 30 minutes.
2. Cut the green onion into chopped green onion (a little more), heat the peanut oil in the pot, add ginger slices and star anise pepper, simmer, remove and turn off the heat. When the oil temperature drops slightly, add chopped green onion, stir-fry with the remaining temperature, take it out, pour it into the meat sauce, add soy sauce, soy sauce and salt, mix well, pour cold water several times, not too much at a time, and stir in one direction for a while before adding it. Finally, add sesame oil and the filling is ready.
3. Roll the cooked noodles long and cut them into small pieces. Sprinkle with dry flour, flatten it, and then roll it out, slightly thicker in the middle and thinner at the edge.
4. Then package jiaozi.
5. Boil water in the pot and cook jiaozi. After the water is boiled, pour in cold water, and jiaozi will be almost cooked after one * * * three boiling pots. It can be served with garlic paste, vinegar, sesame oil and Chili oil.
6. jiaozi had better soak in cold water when cooking. Avoid sticking to each other. Jiaozi's practice of pork and chopped green onion
The jiaozi below is about 30 yuan.
Step editing
infilling
1. Treatment of green onions: 500g of green onions, one spoonful of salt.
A. Wash and dice the green onions and put them into a pot;
B, adding a spoonful of salt, uniformly mixing, and standing for 10 minute;
C. pinch the green onions by hand;
2. Preparation of onion and ginger: 20 grams of onion and ginger and 200 grams of water (to remove the fishy smell of pork).
Crushing onion and ginger, putting into a container, adding water, kneading by hand, dissolving onion and ginger juice in water, and filtering out onion and ginger to obtain onion Jiang Shui.
3. Treatment of fresh meat: 200g fresh meat, a little soy sauce, salt and sugar.
A. Chop the meat, add soy sauce, salt and sugar according to personal taste, and mix well;
B, pour 1/3 onion Jiang Shui into the meat and stir in the same direction;
Add the remaining onion and Jiang Shui and stir the meat twice.
4. Stir the onion oil stuffing and fresh meat stuffing evenly to obtain pork onion oil stuffing.
cheek
Flour150g, cold water 80g.
1. Mix flour with water and knead into smooth dough;
2. Cut the dough into pieces with a knife and knead one piece into a strip with a diameter of 2cm;
3. Tear the strip into even small pieces by hand and flatten it into a round cake with the palm of your hand;
4. Hold one end of the round cake with your left hand and push it down with your right hand with a rolling pin;
5. Pull back the pushed rolling pin with the palm of your right hand, and rotate the round cake to the left with your left hand, and so on until the round cake is rolled once to form a thin dumpling skin.
Bagging method
Everyone has different opinions on how to pack in jiaozi. I occasionally use the simplest one:
1. Spread the dumpling skin on the palm of your hand and add a proper amount of stuffing.
2. Fold in half and pinch the dough from the middle
3. Seal from both sides to the middle
4. Hold the edge of jiaozi with your thumb and forefinger, and gently squeeze it to the middle.
Cooking method
1. Boil the pot with water and add a little peanut oil to avoid touching the pot.
2. Cover the jiaozi and cook until it floats. Add cold water and continue to boil over medium heat.
3. Repeat twice until jiaozi is slightly swollen and full, and then take out the pot.
Dip: 3 cloves of garlic, chop and chop, add a little sugar, soy sauce, vinegar and sesame oil. Hebei people are also used to adding some coriander (local people call it coriander).
Add some mustard to appetizer.
Production skill
knead flour into dough
The dough used for wrapping jiaozi should be soft, kneaded evenly before baking. Basically, all the dead dough should be baked, whether it's making cakes or wrapping jiaozi. Whether jiaozi is delicious or not depends more on the stuffing.
Mixed meat stuffing
This time, pure meatballs are filled with pure meat. First, we should have both fat meat and lean meat. The best ratio is 3: 7, and green onions are indispensable in the seasoning. Moreover, the stuffing with seasoning should be taken several times, and stirred in one direction while beating, so that the stuffing can agglomerate, palatable and not hard.