Many people like to mix noodles with cold water. The advantage of cold water and noodles is that the skins of jiaozi won't stick together, because the skins are hard and easy to keep. It is more suitable to cook jiaozi in jiaozi, and the steamed jiaozi will have hard skin. Starch in flour begins to gelatinize when it reaches above 67℃, and forms extremely viscous sol when it reaches above 90℃, which enhances the viscosity of dough, closely bonds other ingredients together and has a little sweetness. Therefore, steamed dumplings made of rolled dumpling skins are not easy to leak oil and stuffing juice.
There are two methods: pour clear water into the flour several times, knead the flour while feeling the draught of the flour with your hands; You can also take two kinds of flour with different water consumption, mix them evenly, and then add water to mix the flour. Flour can be properly mixed with warm water, and the proportion needs to be adjusted according to experience. There are two methods: pour clear water into the flour several times, while stirring the flour, while feeling the draft of the flour with your hands; You can also take half of two kinds of flour with different water consumption and mix them evenly, then add water and flour. Chop pork into stuffing, add soy sauce and salt, stir well, then add pepper noodles and lard, add water and stir in one direction until it is evenly stirred. Cleaning and chopping vegetables, squeezing out water, adding monosodium glutamate, chopped green onion, Jiang Mo and sesame oil into the meat stuffing, and mixing well to form stuffing. Next, roll the dumpling skin. Dumpling skin should be rolled to be slightly thicker in the middle and thinner at the edges, so that jiaozi is thin and stuffed, and the skin tastes soft. To keep the dumpling skin from rotting, jiaozi should gently push it with a spoon after cooking, and don't let jiaozi stick to the pot.