Jiaozi stuffed with pork and green onions is the most common and classic. When eating jiaozi, dip it in garlic, and then eat a clove of garlic, so happy.

Specific production method

Step 1: Prepare the ingredients. 500 grams of flour, 500 grams of pork stuffing, 2 onions, ginger 1 small piece. (It is best to choose high-gluten flour for flour, and it is best to choose three parts fat and seven parts thin for meat stuffing)

Step 2: Slowly pour warm water into the flour to make a slightly harder dough. Then cover with plastic wrap and wake up 1 hour for later use. (The dough must be proofed for a long time, otherwise it will affect the taste of the dumpling skin.)

Step 3: Start filling. First pour 8 ml of sesame oil into the pork stuffing, and then stir it in one direction. (putting sesame oil first can make the meat strong and the fragrance is stronger)

Step 4: Cut the ginger into powder, then put it into the meat stuffing and stir well. (When mixing stuffing, stir in one direction all the way)

Step 5: Add 5g of salt, 2g of chicken essence,15ml of soy sauce, 5ml of cooking wine and 5ml of soy sauce in turn, and then stir well.

Step 6: Chop the onion and put it into the meat stuffing.

Step 7: Stir the minced meat vigorously in one direction until the minced meat feels too strong to stir. (The picture shows what it looks like after mixing. Because I use ready-made pork stuffing, the green onions are open. If you use pork, you can chop the green onions directly into the meat, which tastes better)

Step 8: Take the dough out of the basin after waking up, then put it on the panel and knead it until the surface is smooth.

Step 9: Rub the dough into long strips.

Step 10: Cut into dough with even size.

Step 11: Crush the cut flour dough. (convenient skin rolling)

Step 12: Roll the dough into dumpling wrappers with thin edges and slightly thicker middle.

Step 13: Wrap jiaozi.

Step 14: Cook jiaozi. First, boil a pot of water. After the water boils, put jiaozi into the pot, and then add a spoonful of salt (adding salt can prevent jiaozi from sticking). In the process of cooking jiaozi, you can cover the pot cover until the jiaozi is ripe, then take it out and put it on a plate.