400 grams of pork stuffing, 3 green onions, 450 grams of flour, sesame oil, soy sauce, pepper, salt, ginger, 200-250 grams of boiling water and a proper amount of clear water.

working methods

1. Put the flour into the basin, quickly pour in boiling water, and keep stirring in one direction with chopsticks until there are no dry powder particles in the basin.

2. After cooling slightly, knead it into smooth dough by hand and cover the surface with a wet cloth for half an hour.

3. Use this time to adjust the filling. Put the minced meat into the pot, stir it in one direction with chopsticks, add a little water, and then continue stirring, and repeat it three times until the minced meat is more viscous.

As long as the onion is white, cut it into chopped green onion. Jiang Chemor

5. Add chopped green onion and Jiang Mo into the meat.

6. Add pepper, soy sauce, dumpling stuffing seasoning and salt and mix well. Finally, add sesame oil and mix well.

7. Rub the noodles into long strips and cut the agent.

8. Scaring

9. Add the stuffing and wrap it one by one.

10. Grease the drawer and put the wrapped jiaozi in it.

1 1. After the water is boiled, put it on a pot and steam it 15 minutes or so. After 3 minutes, open the lid and enjoy.

Question 2: How to add onion, Jiang Mo, pepper powder, salt and chicken essence to pickled cabbage powder and steamed dumpling stuffing of 1, and stir them in one direction;

2. Rinse sauerkraut with clear water for two or three times, slice, cut into filaments, chop, knead into dough, and squeeze out water for later use;

3, mixing sauerkraut into the meat stuffing to obtain pork sauerkraut stuffing;

Question 3: What should I do if the steamed dumplings with noodles are not bright? Steamed dumplings with noodles can be said to be one of the most distinctive foods in Northeast China. Transparent skin, you can clearly see the stuffing inside, carrot beef stuffing, pork sauerkraut stuffing, Chinese cabbage pork stuffing, all watery, very appetizing ... Powder noodles are rich in nutritional value, because they are made of potatoes. Sauerkraut retains the original vegetable nutrients, and is rich in vitamin C, amino acids, dietary fiber and other nutrients, but it is not good to eat too much. You can often change the stuffing to eat, but how can an authentic northern dish be without sauerkraut? Steamed dumplings with vermicelli stuffing are big and thin, and they are particularly "strong" to eat. This is a distinctive northeast dish. Do it yourself when you have time. I believe you will never forget its taste.

The method of making steamed dumplings with noodles is very complicated. First, the stuffing is made, then the skin is made, and finally it is steamed in a pot. I like pork stuffing with sauerkraut best. Today, I'm going to make steamed dumplings with this stuffing.

When making steamed dumplings with noodles, it is best to use pickled cabbage marinated in Chinese cabbage, which makes the stuffing especially crisp and delicious. Chop sauerkraut into water, chop pork, put it into a basin, add oil, soy sauce, chopped green onion, salt and pepper, and stir well. Squeeze out the water in the sauerkraut and put it into the meat stuffing for later use.

When making skins, first dilute the flour with water. Flour is preferably starch made of potatoes, and it is best not to add any auxiliary materials. Put the prepared flour into the pot, boil it on low heat, and turn it over with a flat shovel from time to time. Finally, a translucent jiaozi is formed, and the fire is turned off. Jiaozi is put into the dry powder and kneaded into dough. While it's hot, pull the dough into a paste, roll it into skin, and wrap it into stuffing, and it becomes jiaozi. Put it on a steamer and steam it in water. Steamed dumplings with flour will be fine.

Question 4: Who will be trapped in jiaozi with sauerkraut vermicelli? ~ Hehe, how to make pork and sauerkraut in jiaozi Raw materials: pork stuffing (three parts fat and seven parts thin), sauerkraut, flour ingredients: onion, ginger, salt, pepper powder, soy sauce, peanut oil (salad oil is also acceptable) Practice: 1, enlarge the flour in the bowl, slowly add water and stir it with chopsticks into a flocculent shape, then knead it into a moderately soft dough by hand, and put it in. 2, onion, ginger minced; 3. Rinse sauerkraut twice with clear water, drain, chop, and squeeze out water for later use; 4. Add minced onion and ginger, salt, pepper powder, a little soy sauce and peanut oil (salad oil is also acceptable) to the meat stuffing, stir a little, then add clear water to the stuffing bit by bit, stir vigorously in one direction with chopsticks, add sauerkraut to the meat stuffing and mix well, and the dumpling stuffing will be mixed; 5. Take out the dough, sprinkle some fine noodles on the chopping board and knead it a little. Divide the dough into several portions, put one portion on the chopping board, knead it into strips, make preparations, flatten it, roll it into dumpling skins, wrap it with stuffing, and knead it into jiaozi. Repeat this until all the noodles and meat stuffing are used up; 6. boil a pot of water. The water is boiling. Go down to jiaozi. While getting off the jiaozi, gently push it in one direction with a strainer to prevent it from sticking to the bottom of the pot. Cover the pot and add some cold water when the water boils. Add water for three times, and jiaozi will all float, bulge and be fished out.

Question 5: There is not enough sauerkraut. Can you put some vermicelli as dumpling stuffing? Yes, it tastes better and richer.

Question 6: Can sauerkraut and vermicelli be wrapped in jiaozi? You can eat jiaozi.

It is suggested that several pickled cabbage packets, several vermicelli packets and several stuffing packets be mixed with pickled cabbage vermicelli.

Try these three flavors and you'll know which one you like.

Question 7: What can homemade sauerkraut do besides making jiaozi fried noodles? Kimchi is pickled with fresh vegetables. It is fresh, tender, crisp, sweet, sour, salty and delicious, and especially can relieve boredom. There are many kinds of pickles, and there are two ways to make them: one is pickled with white vinegar, and the other is fermented. The first one is mainly introduced here.

Ingredients: 250g cabbage, 250g cucumber and 50g carrot.

Seasoning: 50 grams of white vinegar and sugar, 25 grams of fresh ginger, dried pepper and pepper, and 5 grams of salt.

Practice: 1, cut the cabbage into pieces, cut the cucumber and carrot into strips, marinate them together with salt, remove a little water and put them in the jar. 2. Add a proper amount of water to the pot, add sugar, white vinegar, ginger, dried pepper and pepper, boil to make pickle juice, dry it, pour it into a jar filled with vegetables, and marinate for 12 hour.

The traditional kimchi method in China does not use white vinegar, and the sour taste is obtained by natural fermentation of kimchi and soup, which takes about 10 day. The requirements are high, a special pickle jar is needed, and it needs to be sealed with water, so that raw water and oil can not be stained, so as to prevent miscellaneous bacteria from entering deterioration.

Kimchi is made by mixing the ingredients of dehydrated cabbage and radish (apples and pears) with seasonings (onions, garlic, Chili noodles, monosodium glutamate, salt and shrimp paste), putting them in a jar, boiling them in cold water and pressing them on a stone for about 10 day.

Question 8: Shaxian Snack Menu and Practice [Snacks] Noodles Steamed Dumplings Flat Meat Wonton Tea Eggs jiaozi Wonton Noodles/Fried Wonton Fried Gum Kimchi Noodles/Noodles [Noodles] Dishes with shredded vegetables/Noodles with vermicelli pickles/Noodles with beef noodles and pork noodles with red-cooked chicken noodles [Medicinal stew] Yuzhu Stewed ribs with lotus seeds and pepper Stewed ribs with Dangshen Angelica Stewed beef with lotus seeds and snow ear soup with Tianma Stewed duck with American ginseng Stewed with black-bone chicken and American ginseng Stewed baby pigeon with lark.

Question 9: Where is the Chongyi snack delicious? On the edge of the government building above the People's Square, there is an old snack bar: Zhuxiang Xianfen Renjia, with good noodles, especially pickled noodles. The soup base is delicious, sour and delicious, which is a major feature. Rice rolls is delicious, too. The secret sauce is delicious, which can be said to be the best rice rolls in Chongyi.