knead the dough

The dough used to wrap jiaozi should be soft, and it should be baked after being kneaded evenly. Basically, all the dead dough should be baked, whether making cakes or wrapping dumplings. Whether jiaozi is delicious or not depends more on the stuffing.

Mixed meat stuffing

This time, the pure meatballs are filled with pure meat. First, there must be both fat and lean meat. The best ratio is 3: 7, and there must be green onions in the seasoning. Moreover, the stuffing added with seasoning should be divided into water, and the stuffing should be stirred in one direction while beating. Only in this way can the stuffing be made into a ball, which is palatable without firewood or hardness. Dough: amaranth juice, flour.

Stuffing: Pork paste (chopped with a knife, which tastes good), green onions, ginger slices, star anise, pepper, soy sauce, salt, peanut oil, sesame oil, coriander and cooking wine (more).

1, purple amaranth juice and flour into a slightly soft dough, put it in a container and cover it with wet cloth or plastic wrap for 30 minutes.

2. Cut the green onion into chopped green onion (it can be slightly more), heat the peanut oil in the pot, add ginger slices and octagonal pepper and simmer, remove it, and turn off the fire. When the oil temperature drops slightly, add chopped green onion, fry it with the remaining temperature, take it out, pour it into the meat paste, add soy sauce, soy sauce and salt, mix well, pour in cold water several times, not too much each time, stir it in one direction for a while and then add it again. Finally, add sesame oil and the stuffing will be ready.

3. Roll the cooked noodles long and cut them into small doses. Sprinkle dry flour, flatten it, and then roll it out, slightly thicker in the middle and thinner at the edge.

4. Then wrap jiaozi.

5. Boil water in the pot and cook jiaozi. After the water is boiled, pour in cold water, and jiaozi will be almost cooked after one * * * three boiling pots. Can be served with mashed garlic, vinegar, sesame oil and Chili oil.

6. jiaozi had better soak it in cold water when cooking. Avoid sticking to each other. Practice of pork and scallion dumplings

The following dumplings are about 30 pieces.

Step editing

Filling

1.Treatment of green onions: 500g of green onions, one spoonful of salt.

A. Wash and dice the green onions and put them into a pot;

B, adding a spoonful of salt, stirring and standing for 10 minute;

C. knead the green onions by hand;

2. Preparation of onion and Jiang Shui: 20g of onion and ginger and 200g of water (to remove the fishy smell of pork).

Crushing onion and ginger, putting into a container, adding water, kneading with hands to make onion and ginger juice dissolve in water, and filtering off onion and ginger to obtain onion Jiang Shui.

3. Treatment of fresh meat: 200g fresh meat, some soy sauce, salt and sugar.

A. Mince the meat, add soy sauce, salt and sugar according to personal taste, and mix well;

B, pouring 1/3 onion Jiang Shui into the meat, and stirring in the same direction;

C, adding the remaining onion and Jiang Shui twice to stir the meat.

4. Stir the scallion stuffing and the fresh meat stuffing evenly to obtain the pork scallion stuffing.

cheek

Flour 150g, cold water 80g

1.Mix the flour with water and knead it vigorously to form a smooth dough;

2. Cut the dough into pieces with a knife, and knead one piece into a strip with a diameter of 2cm;

3. Tear the long strip into even small pieces by hand and flatten it into a round cake with the palm of your hand;

4. Pinch one end of the round cake with your left hand, and push it under your palm with a rolling pin in your right hand;

5. Pull back the pushed rolling pin with the palm of your right hand, and rotate the round cake to the left with your left hand, and repeat until the round cake is rolled once to form a thin dumpling skin.

Bag method

Everyone has different opinions on how to wrap dumplings, and I occasionally use the simplest one:

1.Spread the dumpling skin flat on the palm of your hand and add a proper amount of stuffing.

2. Fold in half and pinch the dough in the middle

3. Seal from both sides to the middle

4. Hold the edge of the dumpling with your thumb and forefinger, and squeeze it slightly towards the middle.

Cooking method

1.Add water to the pot to boil, and add a little peanut oil to avoid touching the pot.

2. Cover the lower jiaozi and cook until it floats. Add cold water and continue to boil over medium heat.

3. Repeat twice until the dumplings are slightly swollen and full, and then take them out of the pot.

Dip: 3 cloves of garlic, chopped and chopped into pieces, with a little sugar, soy sauce, vinegar and sesame oil. People in Hebei are also used to adding some coriander (local people call it coriander).

Add some mustard, it's very appetizing