ingredients

pork stuffing (3 fat and 7 thin)? 8g

shallots? 6g

Amaranth (a handful)? 5g

garlic? 4 petals

spiced powder? 3g

salt and chicken essence? Appropriate

abalone juice? 1 teaspoon (nothing to put away)

pepper? 2g

eggs (whole egg liquid)? 1

sesame oil? 1g

wonton skin (pretending to be dumpling skin)? 5g

How to make Huizhou dumplings

1. Stir finely chopped shallots and minced meat, add spiced powder, pepper, sesame oil, whole egg liquid, salt, chicken essence and abalone juice, and mix well

2. Pick a handful of amaranth, and discard the remaining stalks

3. Stir the amaranth with hot oil in a hot pot. Adjust the salt and light as usual, and add proper salt and chicken essence

4. Cut the fried amaranth into powder and mix it with the fried amaranth soup. Stir evenly until the soup is completely absorbed, then add 5g of clear water into the stuffing and stir. Cover it with plastic wrap and put it in the refrigerator for more than 2 hours after the clear water is completely absorbed. 5. Change the wonton skin into a roughly rectangular shape, and add a proper amount of meat stuffing < Fold the leather in half horizontally (the first time), and the opening will be punched at yourself

7. After the second time, fold the two ends of the leather horizontally, and the left and right sides will be enough to the middle (note that this is a verb, which means that the two ends should be as close as possible to the middle)

8. Until the sharp parts of the two ends are enough to overlap

9. Squeeze your thumb hard to make the overlapping dough stick together <

11. code all jiaozi in turn and wait for the water to boil.

12. After the water is boiled, order water twice (increase or decrease the number of times as appropriate according to the amount of meat stuffing). During the next period, adjust the bottom flavor of the soup in the bowl with a spoonful of light soy sauce, a spoonful of vinegar, a little soy sauce, a little pepper, a little salt and chicken essence, a little sesame oil, coriander and chopped shallots, and you can add them yourself.

13. Turn off the fire before jiaozi takes out the pot. Don't take it out immediately after turning off the fire, it will rot easily. It is best to let jiaozi stand in the pot for more than 3 seconds after turning off the fire, and then catch the bowl when the stuffing of dumplings is wrinkled. Before fishing for jiaozi, fill half a spoonful of boiling water to mix the seasoning in the bowl, and then fish jiaozi into the bowl. After mixing gently, you can eat.