Half a catty of leek

4 eggs

Shrimp 4 Liang

Flour 7 Liang

Pork 4 Liang

2 tablespoons of soy sauce

Proper amount of salt

Appropriate amount of sesame oil

A little pepper

A little sugar

Practice of three fresh jiaozi with leeks, eggs and shrimps

Prepare the ingredients first, chop the pork into stuffing, or use the ready-made pork stuffing. Clean the shrimps.

Three eggs, break up.

Put oil in a hot pan, medium heat, a little more oil, and fry the eggs until cooked and scattered. Stir the eggs quickly with chopsticks, and they will be scattered and will not become large pieces.

After frying, put it aside and mix the stuffing later.

Next, I started to make jiaozi's dough. If you really can't make it, you can go to the ready-made dumpling skin in the noodle supermarket. But it tastes bad and too thick.

Pour the flour into a larger basin, add an egg and start mixing the flour.

Note here that if you use special jiaozi flour, don't put eggs in it, otherwise the flour will be too gluten-free.

Mix the dough with your hands in one direction, slowly add cold water, and add it side by side. Don't pour too much at once. When the noodles are almost together, they start to be rubbed. The water should be appropriate. Without the noodles, it will be hard, and if it is too much, it will be too soft. Students who haven't done it should practice more.

Finally, what comes out is to achieve "face light, hand light and basin light"

Knead for a while and knead the noodles until they are cooked.

When the dough is smooth, buckle it with a basin, wake it up for 15 minutes, and then knead it for a while.

You can mix the stuffing when you wake up.

The minced pork is slightly mixed in one direction, and the pork stuffing plays a supporting role in Sanxian jiaozi, which plays a role in improving the taste, so it doesn't need too much.

Add all seasonings, soy sauce, salt, sesame oil, sugar and pepper. Stir.

After the meat is mixed, add the shrimps and the scrambled eggs and continue to stir.

Finally, chop the leeks, put them into the stuffing and stir well.

The taste of the stuffing depends on your own taste. After mixing, you can lick it with your tongue to taste the salty light. If it is light, you can add some salt.

Three fresh jiaozi doesn't need to put too many kinds of spices, such as thirteen spices, because it is the delicious taste of leeks and shrimps.

Finally, I began to prepare dumpling wrappers. Divide the waking noodles into small portions, take one portion, cut a hole in the middle, break it, and knead it into long strips.

If you want to wrap a big bag, knead it coarsely, and knead it thinly for a small bag.

The hob is cut into small doses.

Sprinkle some dry flour in case it sticks together.

Squeeze each small dose slightly.

Roll skin.

This is purely technical work. Let's practice more. Take your time at first, roll the dough with your right hand and turn it with your left hand, so that there will be a small belly in the middle of the dough, and the wrapped jiaozi will not break, and the skin is thin and delicious.

dumpling wrapper

Start wrapping.

The method of wrapping jiaozi is different from household to household in the southeast and northwest, so you can wrap it casually according to your own mood.

Prepare to cook after wrapping.

Boil the water in the pot, then put it in jiaozi, and jiaozi can cook it until it bulges.