The most classic method of steamed dumplings is semi-scalded noodles, that is, half of the flour is scalded with boiling water, half of the flour is kneaded with normal temperature water, and the two kinds of flour are kneaded together, so that the mixed noodles not only retain the gluten of the dead noodles, but also have the softness of the scalded noodles. The semi-ironing technique is easy to rub, smooth and won't stick to your hands. The steamed dumplings can be thin but not broken, translucent, and cold and not hard.

Ingredients: 200 grams of ordinary medium gluten flour, 2 grams of salt (to improve the taste), 50 grams of boiled water, 50 grams of normal temperature water, and appropriate amount of beef stuffing with mushrooms and carrots.

1.？ Put the flour in a bowl and divide it into two parts. Half of the flour was scalded with 50g boiling water, and the other half was kneaded with normal temperature water. Finally, knead the two parts of flour together. After kneading the dough, there is no hurry to knead it smoothly. Cover and wake for 30 minutes, and let the gluten melt by itself. After waking up, the dough can be kneaded very smoothly quickly, and finally it is a dough that is neither soft nor hard.

2.？ Roll the kneaded dough into long sections, then divide the dough into noodles, flatten the dough with the palm root, then roll it into a round dumpling wrapper with a rolling pin, and use some starch as the wrapper to prevent adhesion. This kind of surface is soft and flexible, and can be rolled very thin without breaking. Jiaozi has a thin skin and a big stuffing.

3.？ Meat stuffing: half a catty of beef, a few soaked mushrooms (the water for soaking mushrooms should be reserved for stuffing), and half a carrot, chopped and ground with a meat grinder. Add salt, soy sauce, oyster sauce, pepper, pepper powder, white sugar (a small amount) and corn starch, stir well, then add the water of pickled mushrooms three times, stir the meat stuffing every time until the water is completely absorbed, and then pour it in, so that the mixed stuffing is tender and juicy and has a strong mushroom flavor. Put the mixed stuffing in the refrigerator and marinate for about 20 minutes.

4.？ When I first started to package jiaozi, the specific way to package jiaozi was just according to my personal preference. My personal habit is the shape of the moon.

5.？ This recipe has just made two cages of jiaozi, which can be boiled in cold water for 12 minutes or boiled in boiling water for 10 minutes.

6.？ It's delicious with simple sauce, vinegar and Chili water.

If you like to eat gluten, you can directly use normal temperature water to make noodles, but jiaozi will be a little harder, but the taste is good, and the hot noodles will be softer. According to personal preference, you can try to make jiaozi with semi-hot noodles or dead noodles.

PS: Packaged jiaozi should be placed at intervals, and don't stick together. If you can't finish eating, don't cook, sprinkle some dry powder in the freezer drawer and freeze for more than two hours. You can feel whether it is completely frozen with your hands. After it is completely frozen, it can be frozen in a fresh-keeping bag so that it won't stick together. You can take it out and thaw it a little next time, and then steam or cook it.