Material: (about 50 cents)

A catty of pork stuffing, a small piece of tender lotus root, an egg, Jiang Mo, chopped green onion, a tablespoon of cooking wine and a teaspoon of salt.

Exercise:

Peel the tender lotus root and cut it into small pieces.

Put the pork stuffing into a large bowl, add the chopped diced lotus root, beat in an egg at the same time, and add cooking wine, chopped green onion, Jiang Mo and salt.

Mix the meat in one direction with chopsticks.

Take a dumpling skin and put it on the palm of your left hand. Put some meat in the middle of the dumpling skin and wipe half of the dumpling skin with your fingers dipped in water.

Fold the dumpling skin in half, hold the dumpling skin with your left hand, put your index finger in the folded dumpling skin and push it to your right hand. At the same time, the index finger and thumb of the right hand should press the dough pushed by the left hand and knead it into a fold.

When all the wrappers are pushed away, press them tightly with your fingers, and a jiaozi will be wrapped. According to this method, all jiaozi will be wrapped.

Find a non-stick pan, heat it first, then pour in a small amount of oil (enough to moisten the bottom of the pan), and drain it one by one into the wrapped jiaozi.

Fry in medium heat for a minute or two until the bottom of jiaozi turns golden.

At this time, pour half a bowl of clear water, which is about one third of that of jiaozi. Cover the pot and keep it on medium heat.

Use this gap to stir flour and water, and the ratio of flour to water is about 1: 7.

After a few minutes, the water in the pot was almost dry. Open the lid, pour in the flour water just prepared, measure it to cover the bottom of the pot, then sprinkle with chopped green onion and sesame seeds.

At this point, keep the fire, fry until the flour in the pot is dry, and when the sizzling sound is heard, the crispy fried dumplings at the bottom of jiaozi can be served.

Tip:

1. If the dumpling skin bought outside feels too thick, you can roll it out with a rolling pin and wrap it up, which will taste better. If you have time, you can also roll jiaozi with your own noodles. Hand-rolled jiaozi tastes better.

2. The function of flour and water here is to form a crispy bottom at the bottom of jiaozi, which will be fragrant when fried. I have tried the ratio of flour to water many times. Flour: water = 1: 7, and the crispy bottom made by this ratio is the best. (that is, 10g flour is mixed with 70g clear water to make flour water)

3. The fried jiaozi is fresh-packed, and it can be fried by fire. If you use jiaozi frozen in the refrigerator, take it out of the refrigerator and fry it in a pan without thawing. In step 9, the amount of water added is increased and the frying time is prolonged. Other steps are similar.