material

Ingredients: medium gluten flour 200g shrimp 200g lean pork100g carrot100g onion 50g.

Adjuvant salt 3g oil 2ml soy sauce 3ml ginger1g.

working methods

1. Making dumpling stuffing: peeled shrimp, washed and chopped; Wash and chop lean meat; Peel carrot, wash and chop; Wash and chop onion and ginger respectively, and mix in seafood sauce, soy sauce, olive oil and salt.

2. Making dumpling wrappers: Add proper amount of water into flour, and the ratio of flour to water is 1:0.6, stir evenly and knead into smooth dough.

3. Knead the dough into strips again, divide it into small dough of about 12g with a scraper, and knead it into small circles.

4. Crush the dough and roll it thin with a rolling pin, and the dumpling skin is ready. Among them, the wrappers around jiaozi are thinner in the middle, so that the wrapped jiaozi is delicious.

5. Take the dumpling skin in your hand, put a proper amount of dumpling stuffing and wrap it in your favorite shape.

6. This is a wrapped jiaozi. Put it evenly and leave a gap directly in the jiaozi. To prevent sticking, you can add a little flour to the chopping board and put it in the jiaozi.

7. Boil clean water, put it in jiaozi and stir it, so that jiaozi won't stick to the bottom of the pot. Jiaozi boiled until it floated, jiaozi cooked it, fished it out and poured it with jiaozi vinegar. Delicious. Delicious.