Pork stuffing

500 grams

flour

300

condiments

oil

40 grams

salt

4 grams

Eggs (of hens)

50 grams

Cooking wine

20 grams

Small onion

Proper amount

Fresh soy sauce

30 grams

step

1. Add 2 grams of salt to the flour and mix well.

2. Pour in 150g warm water and knead it into a smooth dough, then cover it with a wet cloth and let it stand for 20min.

Prepare chopped green onion

4. Add eggs, cooking wine and salt to the minced meat, and stir it clockwise until it is viscous, then add fresh soy sauce and stir it evenly, add about 100 ml water and stir it again until it is viscous, and finally add chopped green onion and stir it evenly. You can take a small meatball-sized minced meat, put it in the microwave for 30 seconds, then taste it and adjust it.

5. Press the dough into a dough sheet with a dough press, and press out the dumpling skin.

6. according to my favorite wrapping method, I first crumple the dumpling skin in half and add it to the stuffing.

7. Close the other half and squeeze it.

8. Do it well in turn

9. Pour the oil into the pot (fry in batches and pour 20g of oil each time).

10. Add jiaozi with warm oil and medium fire.

1 1. Fry until the bottom turns yellow.

12. Pour half a bowl of water (small bowl)

13. Cover and boil until the water is dry.

14. Boil the pot, add chopped green onion, fry for half a minute, turn off the heat and take out the pot.

15. Dip some balsamic vinegar to refresh yourself.

skill

1. There are many kinds of wrapping methods in jiaozi, which are not necessarily the same as mine. Remember that the principle of Bao jiaozi is not to reveal the stuffing.

2. The viscosity of fresh meat stuffing must be adjusted to have a fresh and tender taste. Each family has different tastes, and the seasoning should be adjusted according to their own tastes.

We don't like to add spiced powder to fresh meat for seasoning, so we decide according to our own preferences.