When making jiaozi, the stuffing should be mixed with the dough. Minced meat, chopped vegetables, oil, salt, chicken essence, etc. Stir evenly in one direction, and knead the dough into soft and hard dough with water. In order to increase the tendon of dumpling skin, you can beat an egg into the noodles, and it is better to wake up for a while after mixing the noodles.
1, crescent jiaozi
This kind of jiaozi is very common. Packaging is easy, but some people are not good at it. In fact, its method is very simple. ? First, pick up a piece of dough, put some stuffing on it, close one side of jiaozi, fold it by hand, and then knead it with the dough on the other side. ? Try it a few more times when kneading. Don't need too many wrinkles, otherwise it will affect the beauty of jiaozi. ? Rub jiaozi from beginning to end, and you will make a complete crescent-shaped jiaozi.
2, belly jiaozi
This method of recruiting coquettes can be said to be the simplest. Just fold the wrapping paper in half and hold it between your thumb and forefinger. ? This packaging method is simple and beautiful, and the packaging speed is faster. It's a little difficult to package jiaozi. This kind of jiaozi is delicious, and ordinary people can start eating it soon.
3. Triangle jiaozi
The package method is also relatively simple. Pinch the dumpling skin into a triangle with your index finger and thumb, tighten it from the middle first, and then pinch the rest. ? The triangle jiaozi needs to be rubbed regularly to look good. Many people are easily distorted. With more practice, you can make a beautiful triangular jiaozi. ? You can also fold jiaozi in half, stop at one third, and pinch the remaining jiaozi in half, so you can also make a triangular jiaozi.
4. Four corners jiaozi packaging method.
Take a dumpling wrapper, put the meat in, and pinch it tightly in the middle. Clamp the middle part of the left and right sides and clamp the other edges. Squeeze out the spray.