2. Cook the dumplings until they float, add appropriate amount of water, and then cook until the water boils, which means that jiaozi is ripe.
3. After jiaozi is cooked, take it out and serve it with sauce.
Extended information:
jiaozi is a traditional food in China, which is stuffed with flour-coated bags in the shape of a half-moon or an ingot. The wrapped jiaozi can be used to make steamed dumplings, fried dumplings or soup dumplings.
jiaozi originated in the Eastern Han Dynasty and was initiated by Zhang Zhongjing, a medical sage. There is a folk saying that "it's delicious but not as good as jiaozi". During the Spring Festival, jiaozi has become an indispensable delicacy.
Origin
In its long development process, jiaozi has various names, including "prison pill", "flat food", "dumpling bait" and "pink horn" in ancient times. It was called "Crescent Moon Wonton" in the Three Kingdoms period, "Wonton" in the Southern and Northern Dynasties, "Crescent Moon Wonton" in the Tang Dynasty, "Jiao Zi" in the Song Dynasty and "Flat Food" in the Ming and Yuan Dynasties. The Qing Dynasty was called "jiaozi". Jiaozi originated in the Eastern Han Dynasty and was initiated by Zhang Zhongjing, a medical sage from Nanyang, Henan Province in the Eastern Han Dynasty. At that time, jiaozi was used for medicine, and Zhang Zhongjing wrapped some cold-dispelling herbs in dough to treat diseases (mutton, pepper, etc.) to avoid frostbite on patients' ears.
jiaozi originated in the Eastern Han Dynasty and was initiated by Zhang Zhongjing, a medical sage. In jiaozi, cold water and flour are used as agents. Noodles and water are mixed together, kneaded into large rough dough, covered with dry wet gauze or towel, left for about an hour, cut by knife or picked by hand into several small doughs, which are kneaded into round strips with a diameter of about 3 cm, cut by knife or picked by hand into small dough pieces, and rolled into small dough pieces with a small rolling pin. After wrapping, put it into the pot and use a colander or spoon (conversely, the convex surface is upward) to draw an arc anticlockwise or clockwise along the pot to prevent jiaozi from sticking, and cook it until jiaozi floats to the surface (for meat stuffing, add a little cold water and burn it again when boiling, and repeat it for two or three times). Dumpling skin can also be made of hot noodles, crispy noodles or rice noodles; The stuffing can be vegetarian, sweet and salty; Mature methods can also be steamed, baked, fried, fried, etc. Meat stuffing includes three fresh, shrimp, crab roe, sea cucumber, fish, chicken, pork, beef, mutton, etc. Vegetarian stuffing can be divided into mixed vegetarian stuffing and ordinary vegetarian stuffing. Jiaozi is characterized by its thin skin and tender stuffing, delicious taste, unique shape and insatiable appetite. Jiaozi's raw materials are full of nutrients, and the cooking method ensures less loss of nutrients, which is in line with the connotation of China's color, flavor and diet culture. Jiaozi is a kind of folk food with a long history, which is very popular among the people. There is a saying among the people that "it's delicious but not as good as jiaozi". During the Spring Festival, jiaozi has become an indispensable delicacy.