The first kind: jiaozi cabbage.
The appearance of this jiaozi is similar to that of Chinese cabbage, and it tastes delicious and fleshy, which is very pleasing. Also, Chinese cabbage is connected with "Baibao", which means beauty.
Specific production method
Step 1: Prepare the ingredients. 400g pork stuffing, half a Chinese cabbage, proper amount of flour, 0/50g spinach/kloc-0, and proper amount of onion and ginger.
Step 2: Clean the spinach, cut it into pieces and put it into a wall-breaking machine to make juice, as shown in the figure. You can use raw spinach. Moreover, there is no need to add water when juicing, so the color looks better. After beating, if the spinach juice is not very delicate, it is recommended to filter it before use. )
Step 3: Start mixing noodles with jiaozi. You need two pieces of dough of the same size. One is ordinary, and the other is green dough made of spinach juice, as shown in the picture. After the dough is mixed, cover it with plastic wrap and wake it for 30 minutes. (When mixing dough, it is recommended to mix the ordinary dough first and then the dough, so as not to affect the color of the ordinary dough, or you have to wash your hands. )
Step 4: After the dough is proofed, we begin to prepare dumpling stuffing. First, pour a little sesame oil into the pork stuffing and stir until it is thick. Then add 2 tablespoons of soy sauce, 1 spoon of soy sauce, 1 spoon of salt, a little chicken essence, 1 spoon of cooking oil, a little white pepper, a little Jiang Mo and chopped green onion, and finally stir evenly along one direction.
Step 5: After cleaning the cabbage, cut it into filaments, then cut it into granules, then sprinkle with 1 tbsp salt, and start chopping it hard until the cabbage becomes more and more broken and more water seeps out.
Step 6: Dry the water in the cabbage and put it into the meat stuffing, as shown in the figure.
Step 7: Mix the meat well, as shown in the figure. (If you feel that the meat stuffing tastes weak at this time, you can add a little salt. )
Step 8: After the dough is proofed, take it out and knead it evenly, as shown in the figure.
Step 9: Rub two pieces of dough into long strips, as shown in the figure.
Step 10: Roll out the green dough, as shown in the figure.
Step 11: Put the ordinary dough on the dough, as shown in the figure. (If there is dry flour on the surface of the dough at this time, you must pat it off gently, otherwise it will affect the bonding effect of the two kinds of dough. )
Step 12: Wrap the ordinary dough with green dough, and then close it tightly, as shown in the figure. Then rub the dough evenly until it is smooth.
Step 13: Cut into jiaozi agent with uniform size, as shown in the figure.
Step 14: Roll out the dumpling skin, as shown in the figure.
Step 15: Put the appropriate stuffing on the dumpling skin, then pinch the dumpling skin tightly, and the jiaozi will be wrapped, as shown in the figure.
Step 16: Pour a proper amount of water into the pot to boil, then put jiaozi into the pot one by one, and then add a spoonful of salt until jiaozi is ripe. A little salt can prevent jiaozi from sticking together. )
Say a few more words
1. If you don't have a wall breaker or juicer at home, you can mash the spinach and put it in gauze to squeeze out the juice.
2. To make this kind of jiaozi, the hardness and size of the two kinds of dough must be equal.
Second: jiaozi stuffed with carrots and eggs.
Carrots and eggs are a good nutritional match, which is not only suitable for frying, but also delicious as stuffing. Carrots are rich in carotene, vitamin A, vitamin B 1, vitamin B2, anthocyanins, calcium, iron and other nutrients, and are called "small ginseng". Eggs are rich in high quality protein. The combination of the two is not only nutritious, but also delicious.
Specific production method
Step 1: Prepare the ingredients. 400 grams of flour, 300 grams of carrots, 3 eggs, appropriate amount of ginger and appropriate amount of onion.
Step 2: Start mixing dough. Slowly pour a proper amount of warm water into the flour to form a slightly harder dough. Next, cover with plastic wrap and let stand 1 hour. The dough must stand for a long time, so that the dumpling skin is delicious. )
Step 3: Chop the carrots, as shown in the figure.
Step 4: Add 1 tablespoon salt to carrot blocks, mix well and marinate for 10 minute.
Step 5: After curing, dry the water in the carrots.
Step 6: Break the egg. Pour the right amount of oil into the pot. After the oil is hot, pour the egg liquid into the pot, stir-fry until the egg is solidified, then quickly break it up, and then cool it for later use.
Step 7: Put eggs, Jiang Mo and chopped green onion into carrots.
Step 8: Pour a proper amount of oil into the pot to burn incense, then add a little pepper to stir-fry the fragrance, then take out the pepper and pour the hot oil into the stuffing.
Step 9: Add 1 spoon soy sauce, 1 spoon salt, a little chicken essence and a few drops of sesame oil to the stuffing and mix well, and the dumpling stuffing is ready.
Step 10: After the dough is proofed, take it out of the basin and knead it on the panel until the surface is smooth.
Step 11: Rub the dough into long strips, as shown in the figure.
Step 12: Cut into dough with uniform size, as shown in the figure.
Step 13: Crush the cut flour dough. This is convenient for later skin rolling. )
Step 14: Roll the dough into a dumpling wrapper with a thin edge and a slightly thicker middle.
Step 15: Take a proper amount of stuffing and put it on the dumpling skin, as shown in the figure.
Step 16: Hold jiaozi tight, as shown in the figure. It's wrapped, jiaozi.
Step 17: Cook jiaozi. Boil more than half the water in the pot, put jiaozi in the pot, and then add a spoonful of salt (salt can prevent jiaozi from sticking to the pot). In the process of cooking jiaozi, you can cover the pot until the jiaozi is ripe.
Step 10: Take it out and serve it.
Say a few more words
To make carrot and egg stuffing, in addition to the above methods, you can also fry chopped carrots in oil and then mix them with eggs, which will be more oily.
The third way: jiaozi with cucumber stuffing.
Cucumber can be used not only for cold salad, pickled side dishes, stir-fried, etc., but also for dumpling stuffing. The color is green, and it tastes sweet and refreshing with cucumber. When it is paired with eggs, it is nutritious, and it is definitely a little fresh in jiaozi.
Specific production method
Step 1: Prepare the ingredients. 400 grams of flour, 3 cucumbers and 4 eggs.
Step 2: Start mixing dough. Slowly pour a proper amount of warm water into the flour to form a slightly harder dough. Then cover with plastic wrap for proofing 1 hour. Dough must be proofed for a long time, otherwise it will affect the taste of dumpling skin. )
Step 3: Start making stuffing. Wash and shred cucumber, as shown in the figure.
Step 4: Chop the cucumber shreds slightly.
Step 5: Put shredded cucumber into a pot, then add a spoonful of salt and mix well, and let it stand for 10 minute.
Step 6: After standing, a lot of water will be precipitated by salt. Squeeze out the water in the cucumber, and then put the cucumber into the basin for later use, as shown in the figure.
Step 7: Break the egg.
Step 8: Pour the right amount of oil into the pot. After the oil is hot, pour the egg liquid into the pot, stir-fry until the egg is solidified, then break the egg with chopsticks, turn off the fire and cool.
Step 9: Put scrambled eggs into shredded cucumber, then add 1 spoon salt, half a spoon egg white, 1 spoon soy sauce and a little sesame oil and mix well, and the filling is ready.
Step 10: After the dough is proofed, take it out of the basin and knead it on the panel until the surface is smooth.
Step 11: Rub the dough into long strips, as shown in the figure.
Step 12: Cut into dough with uniform size, as shown in the figure.
Step 13: Crush the cut flour dough. This is convenient for later skin rolling. )
Step 14: Roll the dough into a dumpling wrapper with a thin edge and a slightly thicker middle.
Step 15: Take a proper amount of stuffing and put it on the dumpling skin, as shown in the figure.
Step 16: First pinch the dumpling skin from the middle, and then pinch both sides in turn.
Step 17: Get jiaozi.
Step 18: Cook jiaozi. Boil more than half the water in the pot, put jiaozi in the pot, and then add a spoonful of salt (salt can prevent jiaozi from sticking to the pot). In the process of cooking jiaozi, you can cover the pot until the jiaozi is ripe.
Step 19: Take it out and start.
Say a few more words:
1, there is no onion and ginger in the dumpling stuffing, which keeps the original flavor of cucumber.
2. jiaozi with cucumber stuffing is easy to cook, so don't cook it for too long, otherwise it will easily affect the taste.