Lettuce; lettuce

flour

Pork stuffing

Bruised ginger

Welsh onion

salt

Light soy sauce

white pepper

Clean water

working methods

1. Put the flour away, add water slowly, stir it with chopsticks into a flocculent shape, then knead it into dough and let it stand for a while. Just prepare the stuffing at this time.

2. Add Jiang Mo, soy sauce, white pepper, salt and chicken essence into the pork stuffing, stir well and marinate for more than an hour.

3. Dice lettuce and onion.

4. Knead the proofed dough into smooth dough, and then pull it into proper dosage.

At this time, the lettuce and green onions are mixed into the meat stuffing to prevent the soup from being mixed too early. (After the dough is ready, mix the lettuce and green onions to prevent the soup from coming out prematurely. )

6. Roll the dough into dumpling skins.

7. Dig a little stuffing into the skin with a spoon and compact it with the back of the spoon.

8. Intermediate kneading

9. Start from the right, fold, fold, and knead slowly.

10. Turn jiaozi upside down, turn it in the other direction, fold it again, and knead it slowly. In this way, a crescent-shaped jiaozi was squeezed out. However, jiaozi personally thinks it is very suitable for making fried dumplings, and the shape of fried dumplings is also very beautiful. If it's a dumpling with thin skin and big stuffing, or a big belly, jiaozi with narrow wings is delicious.

1 1. In this way, all the packaging is completed.

12. Stir the batter in a small bowl, either with flour or starch. Almost. But the paste made of starch is more crisp and delicious.

13. Put a little oil in the pot, put the fried dumplings in the pot, and pour in the prepared batter. Because it is minced meat, its water content is less than one third of that of jiaozi.

14. Cover (be sure to cover, it is not easy to cook without cover. ), the fire will dry the water, and then a small fire (slow fire, Garza is golden, Garza is thick, fragrant and delicious), you can fry it into golden garza.