The first step is to prepare the materials.
Buckwheat noodles 100g (When you buy noodles, you can scrape the flour with a spoon provided by the supermarket. No white particles or less proves that buckwheat noodles are better. Undoped white surface)
50g ordinary flour (high gluten flour or wheat flour is also acceptable).
3 grams of salt and a bowl of water.
Step two, mix the dough and make dough.
Pour buckwheat flour and white flour into a basin and add salt. Pour a proper amount of water into the basin and start stirring. (I suggest you add water slowly in three times, while stirring and observing) until it is stirred into flour wadding!
Start kneading the dough by hand until the dough is formed.
Cover the kneaded dough with plastic wrap or buckle the empty bowl. Wake up for half an hour!
The third step is to start production.
When you wake up, take it out and put it on the chopping board, and knead it for a while to make it smooth. Then knead the noodles into long strips and cut them into small extruders with a knife. About thirteen grams each!
Knead each dough and then round it all. Press the palm flat and roll the dumpling skin with a rolling pin. Try to be the same size!
The fourth step is to make stuffing and wrap jiaozi.
You can make dumpling stuffing according to your own preferences. I choose shepherd's purse and chicken breast.
Shepherd's purse is a kind of wild vegetable, which is sold in the morning market. I remember when I was a child, I used to dig things in the fields by myself. Has the effects of clearing away heat and toxic materials, invigorating spleen and improving eyesight. It tastes good, too!
In fact, leek eggs are also used to make steamed dumplings. One of the good filling materials!
Step 5: Boil the water and have a big fire, and you're done.
Put a layer of oil on the grate to prevent it from sticking to the pot. Put the steamed dumplings in order, leaving room.
Add water and cold water directly into the pot, put it into jiaozi and steam for 20 minutes!
It's time to turn off the fire, and then stuffy for five minutes before opening the lid. All right, pans and plates.