Dumpling stuffing includes meat stuffing and vegetarian stuffing. Meat stuffing is generally mixed with meat and vegetables, while vegetarian stuffing is generally mixed with eggs and vegetables. I think the most fragrant is minced meat jiaozi. No matter what vegetables or meat you add, it will taste much more fragrant.
Jiaozi can use pork, beef and mutton as stuffing, among which pork stuffing is the most common and popular, because compared with beef and mutton, pork is not only cheap, but also very fragrant and has no fishy smell, such as mutton. No matter how you handle it, it will inevitably smell.
There are two ways to mix stuffing in jiaozi, raw stuffing and cooked stuffing. Raw stuffing is made of raw meat and directly packaged into jiaozi. Cooked stuffing is to fry the meat and wrap it in jiaozi. We usually find jiaozi with raw stuffing.
The raw stuffing in jiaozi is the simplest. Whether in jiaozi or at home, most fillings are mixed in this way. Jiaozi minces the meat to taste, and then adds vegetables to make jiaozi, which is tender and juicy. The stuffing cooked in jiaozi will stick together, and the dumplings are wrapped in this way.
Jiaozi's practice is to chop up the meat, stir-fry it with seasoning, cool it, add vegetables and stir it evenly, and then wrap it in jiaozi. Stir-fried dumpling stuffing has a strong fragrance, while boiled dumpling stuffing has soup, but it does not hold a group. This method of mixing stuffing has been circulating for a long time, for example, the famous Jiaozi Pavilion in the old side uses this method to mix stuffing.
I opened a shop in the dumpling shop 10, and I have been wrapping jiaozi with raw stuffing, which saves the step of frying, and the stuffing can be quantified, so that every kind of dumpling stuffing wrapped will taste the same at any time. Occasionally, I eat dumplings fried by friends, and the taste is really unique. Today, I want to share with you this kind of cooked stuffing in jiaozi. If my friends like it, I can try it. It smells good!
food
Dumpling stuffing: 500g peeled pork belly and 250g garlic moss.
Dumpling skin: high-gluten flour 1000g, 500g water, 4g salt and 2 egg whites.
Production steps
First, dumpling skin
1,1000g of flour is poured into a basin, 4g of salt is added, 2 egg whites are beaten evenly, 50g of water is poured in several times, and the water is stirred.
2. Knead the flour into a flocculent surface with water, and it is best to wet all the flour.
3. Knead the dough into a ball until the dough surface is smooth, there is no flour on the basin, and the hands do not touch it.
4. Seal the kneaded dough for 20 minutes, and then continue kneading until there are no bubbles in the dough.
5. The kneaded dough seal continues to relax and wake up. At this time, you can adjust the dumpling stuffing.