Chop pork into stuffing in advance, put it into a big bowl, add appropriate amount of salt and sugar, beat it in one direction until it is thick with chopsticks, then add appropriate amount of soy sauce and soy sauce and mix well, cut ginger into pieces in advance, soak it in warm water for a while, add a little into the meat stuffing several times, mix well, prepare appropriate amount of beans, and pick and wash; Cut the beans into powder, put them in a big bowl, add some salt and knead them by hand for a while. When they are slightly wet and soft, put them into the meat stuffing and stir well, and the stuffing is ready.
Add a little water to flour several times, knead it into dough, cover it with plastic wrap, relax it, arrange it into dumpling skin, add stuffing according to personal preference, knead it into dough, and make it in turn according to this method.
Add water to the pot. After the water is boiled, put it into jiaozi one by one and start to boil. After cooking, you can take it out and dip it in the sauce to eat it more delicious. Note: Beans are wrapped in jiaozi. Some people drown, some people pack directly? In fact, both methods are wrong. If you want to make the beans more delicious in jiaozi, you should cut the beans and knead them with some salt for a while in advance until they become slightly moist. This kind of beans is delicious, and so is jiaozi.
Soaking ginger in warm water in advance and using it in Jiang Shui can not only reduce the spicy taste of ginger, but also make the meat stuffing with water more tender and juicy. Seasoning can be matched according to personal taste, and the prepared meat stuffing can be refrigerated in the refrigerator for a period of time, which will be more convenient to wrap. The making of dumpling wrappers is also very simple. If you are worried that it is easy to break, you can add a little salt to the dough to increase the toughness of the dumpling skin so that it is not easy to break. When cooking jiaozi, be sure to stir it with a spoon to prevent scratching.