1. The stuffing needs onion, ginger, thirteen spices of Wang Shouyi (appropriate amount), cooking wine, soy sauce, sesame oil, salt and chicken essence.

The most important thing is to add water to the stuffing. Add water when filling. Chop the onion and ginger as finely as possible, add them into the meat stuffing, add the seasonings one by one, and beat for a while. The stickier the stuffing, the more delicious jiaozi is.

3. Introduce fennel into your side dishes. It's delicious and has no smell at all. If you don't like it, you can make stuffing with white gourd, melon and mutton, which tastes fresh.

4. In addition, the stuffing of mutton jiaozi should not be too thin. You can add more vegetables, but you must not use whole lean mutton.

The flavor characteristics of jiaozi are mainly reflected in the center of stuffing, so the quality and taste of jiaozi will be directly affected by the quality of stuffing preparation.

To make jiaozi with different flavors, the key is to master the making methods of various fillings.

Ingredients of mutton stuffing: 500g clean mutton, 250g leek, 50g Jiang Mo, 50g chopped green onion, 5g pepper, 2 eggs, 5g refined salt, 3g pepper,15g cooking wine, 20g soy sauce, 25g sesame oil and 25g peanut oil.

Method:

1, the mutton is washed and chopped into fine particles; Wash leek and cut into fine powder; Boil pepper into pepper water.

2. Mix minced mutton with Jiang Mo, chopped green onion, salt, pepper, cooking wine, soy sauce, pepper water and egg liquid, then add sesame oil and peanut oil, and finally add minced chives and mix well.

note:

1, mutton has a strong smell, so it is necessary to add pepper water to remove the smell, and at the same time, the dosage of Jiang Mo should be increased.

2. The chive powder should be added last. If there is no leek, you can also use celery and coriander instead.