Chinese cabbage is delicious in jiaozi, but it is not easy to make, especially when the dumpling stuffing is mixed. Chinese cabbage is easy to get out of water, and there is a lot of water in the dumpling stuffing, which not only affects the taste and taste, but also makes it difficult for jiaozi to close his mouth when wrapping. Therefore, to make the Chinese cabbage jiaozi delicious, it is necessary to ensure that the Chinese cabbage can't come out of the water when filling.
Then, when you wrap cabbage in jiaozi, how can you adjust the stuffing so that it doesn't come out? You might as well try this practice. This practice was taught to me by my aunt who works in jiaozi's shop. It is especially simple and practical. Those who like cabbage and jiaozi can have a look. Jiaozi wrapped cabbage, why can't the stuffing come out? Why don't you try this? jiaozi is tender and juicy, and the more you eat it, the more fragrant it becomes.
The correct way of Chinese cabbage jiaozi;
Step 1: break the cabbage, wash it, spin it dry and chop it, chop the pork into meat, peel and chop the green onion.
Step 2: Put the minced meat and chopped onion in a clean bowl, pour in a proper amount of soy sauce, stir well and marinate for a while.
Step 3: Put the cabbage in a big pot, sprinkle with proper amount of salt, stir well and marinate for a while until the salt kills the water, and finally take out the cabbage and squeeze out the water for later use.
Step 4: Pour a proper amount of edible oil into the cabbage and stir well, then pour in the meat stuffing, and continue to sprinkle a proper amount of salt and sesame oil, and stir well to form the dumpling stuffing.
Step 5: Prepare another container, pour proper amount of flour and water, stir it into a flocculent shape, knead it into a smooth dough, knead it into a long strip, and cut it into smaller dosage forms.
Step 6: Roll the dumpling skin with a rolling pin, put a proper amount of Chinese cabbage stuffing in the middle of the skin, knead it tightly and wrap it into jiaozi.
Step 7: Add cold water to the pot to boil, sprinkle appropriate amount of salt, put it in jiaozi and gently stir it up. After boiling again, continue to cook until jiaozi bulges, which means that jiaozi is ripe.
Cooking skills:
According to the past practice, it is easy for Chinese cabbage to get water when it meets salt, so we have to change our practice and kill the water and salt in Chinese cabbage with salt in advance, so that the water in Chinese cabbage will be gone. Then, when mixing dumpling stuffing, first pour the cooking oil and stir it evenly, and the cooking oil will wrap the incision of cabbage, so when putting salt behind, you don't have to worry about the secondary water.