Materials?
It's faster from an automatic car.
The way to wrap up jiao zi?
Dumpling skin is very thin. Fold in half and push in.
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Chinese cabbage stuffing method. Jiang Mo wants to chop it into the finest pieces. Heat the oil, saute the star anise and pour it into the meat.
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Season the meat. A spoonful of salt, a gram of pepper, a spoonful of soy sauce, a spoonful of oyster sauce and half a spoonful of soy sauce, mix well and the meat stuffing is ready.
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Finally, add chopped cabbage. !
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This kind of package is suitable for people with disabilities. Pot-bellied jiaozi, would you look at this?
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Another wrapping method suitable for kitchen friends with crooked thumbs.
Another dumpling skin:? 500 grams of noodles 250 grams of water? Eggs 10g? 2 grams of salt
(converted into water is 100: 52 water)
Dumpling skin is about 9.5 to 10g.
Roll into a 6.5cm round skin.
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Do it again. Matching method of egg stuffing with leek, fungus and fungus. Before putting the seasoning, beat a raw egg in to make the filling less dry.
The salt jiaozi tastes terrible, and so does the egg jiaozi. If the dumpling skin is not broken, it is mainly to knead the noodles and wake up for enough time. The most important thing is good flour and high gluten flour.
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Cut shepherd's purse into pieces without scalding, chop it with eggs, add raw peanut oil, salt and chicken essence and mix well. Cook until you are full.
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More detailed, slower Bao Jiaozi's acting skills.
Start mixing the flour, and mix the medium-gluten flour with warm water. Of course, you can also mix noodles with cold water.
Warm water and dough are better, easy to form, and cold water and dough will soften after a long time.
Knead into a smooth and hard dough, cover it and let it stand for 20 minutes.
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Cut the loose dough, knead it into thin strips, and then cut it into small doses of uniform size, about 7-8 grams each.
Stick dry powder on it, squash it with your palm and throw it into the dumpling skin.
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Wrap the stuffing and compact it.
Fold in half first, hold the middle, then hold both sides with the jaws of two hands, bend your thumb and squeeze into the middle, and a jiaozi will be wrapped!
Note: You can't see the edge of jiaozi from the outside of the tiger's mouth. If you can see it, it means that you are pinching too much, and it will not look good when you wrap it. Be sure to clip less.
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When the water boils, start cooking jiaozi. Cover and boil first, then open and boil, and it will take about 3 minutes to cook.
Some people say that jiaozi should be cooked in cold water for three times. Personally, as long as it doesn't overflow, it will cook faster without cold water. Of course, if the pot overflows, put some cold water to prevent it from overflowing.
The boiled dumpling skin is thin and fresh. Bite it open, fresh and juicy. Try it if you like.