Fold the skins in half, pinch the center, and then knead them gradually outward from the center to both sides. After each kneading, the skins on both sides will be closed to the center until all kneading is completed, forming a half-moon shape. Turn the skins on both sides outward to make the jiaozi into a circle, then close the two ends and press them by hand. Repeat, wrap the other jiaozi.
Put the wrapped jiaozi into the pot, add enough water, and when the fire boils, turn to low heat for about 10 minutes. Take out the cooked jiaozi, drain the water and put it into a bowl to eat. When wrapping jiaozi, the amount of stuffing should be moderate, not too full or too loose, so as not to affect the taste.
The wrapped jiaozi should be compacted as much as possible to prevent the skin from cracking after boiling. When cooking jiaozi, water should be sufficient, and jiaozi should not be too crowded to avoid sticking together. When cooking jiaozi, you can add some seasonings such as onion, ginger and garlic to add flavor. Jiaozi's process needs patience and care, and the more you practice, the more skilled you will become.
Matters needing attention of Bao jiaozi
1, making dumpling wrappers: The quality of dumpling wrappers directly affects the taste and quality of jiaozi, so attention should be paid to making dumpling wrappers. When making dumpling wrappers, high-gluten flour should be selected, and the ratio of flour to water should be moderate. When kneading dough, it should be kneaded until the dough is glossy. After the dough wakes up, it should be kneaded evenly, and when rolling the wrapper, it should be rolled into a thin and even circle.
2. Making of stuffing: jiaozi can add meat, vegetables and other ingredients according to its own taste, but attention should be paid to the proportion and seasoning of stuffing. The ratio of meat to vegetables in fillings is generally 1: 1, and condiments such as salt, soy sauce and cooking wine in fillings need to be added appropriately according to tastes.
3. Method of wrapping jiaozi: When wrapping jiaozi, you can choose to roll the skin and put the stuffing in the middle, then fold it in half and knead it into a semicircle, or you can choose to put the stuffing in the center of the rolled skin and knead the skin into a wonton shape. No matter which wrapping method is used, it is necessary to knead the skin and stuffing firmly to avoid jiaozi cracking after cooking.
4. Method of cooking jiaozi: Cook jiaozi in boiling water, then cook for 1-2 minutes after jiaozi floats, and then take it out. In order to avoid jiaozi sticking together, it is best to separate the jiaozi when cooking jiaozi, and don't put too much at a time.