1, plum meat
Used to make stuffing is more advanced. It is the most tender piece of meat on the pig, with delicious meat and rich oil flowers. It is delicious and juicy when used to make stuffing. It is fragrant, tender, delicious and not greasy, so it is naturally the best.
2, pig hind leg meat
Because the meat quality of the rear buttock is tight. There is less fat meat and more lean meat, which are generally distributed in 37%, and because of its tight meat quality, it is easier to absorb water. The meat stuffing marinated in this way makes the dumplings more tender and juicy.
3. Fine pork belly
The fine five flowers mentioned here refer to the upper five flowers, which are fat and thin. It is better to choose three fat and seven thin flowers for stuffing.
Jiaozi method of Chinese cabbage and pork stuffing;
Material preparation: flour, pork, cabbage 1 tree, 2 eggs, salt, soy sauce, chicken essence, 4 onions, ginger 1 block, cooking wine, sesame oil, spiced powder and vegetable oil.
1, add a little salt to warm water, then pour in flour and knead it into a smooth dough (in particular, the dough should be kneaded in advance before filling, and it is best to wake up for about 1 hour).
2. Add two eggs to the minced pork, stir clockwise, and it will become thick from thin in a short time. Add the minced pork into soy sauce and cooking wine, and mix well with salt (just add enough meat).
3. Wash the cabbage and cut it into very broken pieces. Cut the onion and ginger into pieces.
4. Chopped cabbage is put into clean gauze, and the water in the cabbage is wrung with both hands.
5. Add chopped green onion, Jiang Mo, salt, soy sauce, spiced powder, chicken essence, sesame oil and vegetable oil to the dehydrated cabbage and mix well.
6. Pour the meat stuffing into the mixed cabbage and mix well. The meat stuffing will be fine.
7. Take a piece of dough and roll it into long strips, then cut it into even small doses, sprinkle some flour, flatten it by hand and roll it into round dumpling skins.
8. Take a dumpling skin, add the meat stuffing and pinch it in the middle. Then use the index finger of both hands to push out a fold on the dumpling wrapper outside, and then pinch it hard with the index finger and thumb of both hands.
9. Add enough water to boil jiaozi once, then pour it into jiaozi. After boiling in jiaozi, add appropriate amount of cold water and boil it again, and repeat for three times.