Production materials:
500g of flour, 250g of pork stuffing, 500g of leek, 3 eggs, 20ml of oil, 5ml of soy sauce, 4ml of oyster sauce, 2g of spiced powder, 2g of chicken essence, 4g of salt, and ginger 1 piece.
Operating steps:
1, first of all, let's mix the dough, prepare a large bowl and put 500 grams of flour, add a little salt to increase the gluten, and add salt to make the dough tough. Mix the flour with warm water, and stir it while mixing it. Boil jiaozi's flour in water to make it harder, so leave more dry flour, and don't stir it completely to make it flocculent. Then start to knead all the dry flour into the noodles, and make it a little harder, so that the packaged jiaozi is not easy to break and has special elasticity.
2. Cover the good noodles with plastic wrap, which can be used for half an hour to an hour. Dear friends, if you have time, pack jiaozi at noon, and you can make up the noodles after dinner in the morning. The longer the noodles are, the more resilient and elastic they are. It is best to knead the middle of the dough once, so that the dough is softer.
3. We put the meat stuffing on the noodles. Wash and chop the ginger and put it into the meat stuffing. Put the sauce, oyster sauce, spiced powder, salt and chicken essence into the stuffing, and stir and marinate it in one direction with chopsticks for half an hour, so that the mixed stuffing is more delicious.
4. Fry the eggs into broken eggs for later use. Clean leek, drain water, chop it up and put it in a basin to put oil, and seal the incision of leek with oil, so that there is no water in the oil cabbage, and stir it evenly with chopsticks for use. Put the marinated meat in a basin, then add the fried eggs, stir them evenly with chopsticks, and then pour them into a big bowl for later use.
5. Move the dough to the panel and knead it, so that the dough is soft and tough. Then rub it into long strips and pull it into pills, and then press each pill flat. Roll it with a rolling pin into a round cake with a slightly thick center and thin sides. Rolling out this kind of cake, first, can put more stuffing, second, it is not easy to break the belly when cooking jiaozi.
6. The rolled skin has been rolled. Now, wrap jiaozi, take a dumpling skin, put the stuffing in the middle, pinch the middle first, then pinch the sides, and a green jiaozi will be ready.
7. We can boil water when we wrap jiaozi. Now all the green bodies are ready. Parents should remember to put some flour under the curtain of jiaozi to prevent the bottom from collapsing.
8, began to cook jiaozi, pot water to boil the water, the fire boiled water in jiaozi, jiaozi pot should be immediately pushed with a strainer to prevent mutual adhesion, but also to prevent sticking to the bottom of the pot. There are two ways to cook dumplings. First, boil the water and dust the cold water. Then boil the water and dust the cold water again, boil it three times and dust the cold water three times. Cold water is dusted to make the meat filling and the skin evenly cooked at the same time. Second, cover the pot cover with boiling water, push it with a strainer, cover the pot cover again, and push it three times with boiling water, and jiaozi will float. Covering the pot and dusting cold water are the same reason, and parents can use either method.
8, jiaozi all floating, bulging means that the inside has been evenly cooked, don't overcook, jiaozi will be broken if it is boiled too much, it is not delicious, and the taste is not good. Now you can get jiaozi and serve it on the table. Dear friends, if you want to eat garlic, you can dip it in, and jiaozi with leek meat will be ready!
Tips for jiaozi with Chinese chives;
1, the noodles of boiled dumplings must be mixed hard, and the cooked jiaozi should not be fragile.
2. It is best to stir the leek with oil first, and seal the incision of the leek with oil, so that the oil cabbage is not easy to come out.
3. jiaozi pot should be pushed by a strainer to prevent mutual adhesion and sticking to the bottom of the pot.