The meat in the front trough is tender, which is most suitable for wrapping jiaozi. If you want to eat, the ratio of fat to thin is 5:5, and if you eat strong food, the ratio of fat to thin can be 7:3. Pure lean meat is not delicious.

2. If you want jiaozi fragrance, add more onions and ginger.

As the saying goes, "jiaozi flavor, more onions and more ginger" is the experience that the old people summed up when they wrapped jiaozi, but on the one hand, they should pay attention to the weight added; On the other hand, we should pay attention to the timing of adding. When making meat stuffing, be sure to chop ginger and onion into meat stuffing. This can not only fully integrate the flavor of meat stuffing and onion ginger, but also make the stuffing taste more delicious and remove the fishy smell of meat.

Step 3 make good use of Chili water

Pepper water should be soaked in warm water for half an hour in advance, not cold water, so as to fully release the fragrance of pepper. Also, when adding pepper water, don't add it all at once, but add it several times. While adding the pepper water, stir it clockwise with chopsticks, so that the pepper water can be completely absorbed by the dumpling stuffing, and the made jiaozi can be smooth and tender. 1 kg of meat and 1.2 half-pepper water can give you the taste of dumplings.

4. The feeding sequence has priority.

Seasoning dumpling stuffing, salt, chicken powder and soy sauce are all essential. In addition, be sure to add appropriate amount of oyster sauce and sugar. The main function of these two seasonings is to freshen up, and then adding white pepper can remove fishy smell and increase freshness. Finally, add cooking oil, add a little sesame oil to enhance fragrance, and stir well, and the stuffing of jiaozi with pure meat is ready!

If you want to add side dishes, choose your favorite vegetables. The ratio of meat stuffing to vegetables is 2: 1, and you can also put more side dishes according to your own preferences.