Ingredients: 500g fresh pork, 500g flour and two green onions.
Accessories: cooked rapeseed oil, salt, pepper powder 2g, flour water 20g, soy sauce 20g, oyster sauce 10g, chicken essence 2g and ginger 20g.
1. Add water to the flour and knead it into a smooth dough. Cover it and wake it for 30 minutes.
2. Wash and cut the onion, peel and slice the ginger, and cut the pork into small pieces.
3. Put the pork, green onion and ginger directly into the meat grinder and mince them into minced green onion, or you can chop them yourself, but it is best to chop the green onion and ginger together with the pork, which is especially tasty. Generally, the ratio of green onions to pork is 3: 7.
4. Pour out minced meat, add spiced powder, soy sauce, oyster sauce, chicken essence and salt and mix well.
5. Add a tablespoon of cooked rapeseed oil and stir well. Remember to stir in one direction all the time.
6. marinate for a while and the taste will be good. Because fresh green onions contain more water, there is no need to fetch water.
7. Knead the awakened dough again, knead it into long strips, and flatten it into small doses.
8. Roll into a small dumpling skin with thick middle and thin sides.
9. Add meat stuffing, not too much, it can be filled in 8 minutes, and that's good. The stuffing is delicious and it is not easy to cook and break the skin.
10. Add cold water to the soup pot and bring to a boil. Add a little salt (so the dumpling skin will be difficult to boil) and put it in the jiaozi. Then gently stir along the edge of the pot with a colander to prevent sticking to the bottom. When the fire begins to boil, cover the pot and cook. When the water boils, add half a bowl of water.
1 1. Cover the pot and bring to a boil. Repeat this for two or three times until Jiaozi's belly becomes round and shiny.