When I was a child, jiaozi always wrapped up at home during the Spring Festival, which is also my habit now. Many people in the north won't package jiaozi. Actually, jiaozi is very simple. It can be said that they will at a glance. I use this filler to make them. Simple and delicious, it is my favorite. I made the stuffing myself. Oh, sweet and delicious.
First, put glutinous rice flour into boiling water in batches, stir it into flour wadding, knead it into smooth dough, then take a small ball and knead it into a ball, then press the glutinous rice flour ball into a bird's nest shape, then add a spoonful of sesame walnut stuffing, then add lard, then tighten the mouth and knead it into a circle. Boil the water in the pot, put in the wrapped sesame dumplings, cover the pot and cook for 3 minutes, then add cold water, cover the pot again and cook for 3 minutes, then pour in cold water, the dumplings will expand and the sesame dumplings will be cooked.
Add enough water to the pot, add 3g of salt when boiling until it bubbles, then put them into jiaozi one by one, gently push with the back of a spoon to prevent the pot from sticking, add half a bowl of clear water after the water boils, and add half a bowl of clear water when the pot boils again. When cooking for the third time, jiaozi will be cooked. Take out the boiling water that is too cold.
1. When cooking glutinous rice balls, adding proper amount of salt can prevent glutinous rice balls from sticking to the pot. When cooking dumplings, don't put them in a pot with cold water or boiling water. Cooking dumplings with cold water is easy to stick to the pot, and because it takes a long time to cook, the taste of dumplings is not good. They crack easily when boiled water is used.
2. Boiling dumplings with cold water can make them more gluten-free and non-sticky, and the fried dumplings are crispy outside and tender inside.
When frying jiaozi, don't fry it directly. Boil it before frying it. It is very important to control the time of frying dumplings. When you see that the surface of jiaozi is slightly Huang Shi, you should take it out and continue to blow it up, and it will blow up! It is best to grind glutinous rice balls at home. If not, you can also buy water-milled glutinous rice thread. Self-made jiaozi should be cooked on low heat, otherwise it will be cooked into a pot of porridge, which is different from quick-frozen jiaozi. Frozen jiaozi should be cooked over high fire.