2, jiaozi noodles must be rubbed, rubbed for a while, rested for a while to wake up, the more you rub, the more delicious, generally 3 to 4 times, 4 times each time, 5 minutes each time.
3, and then sealed for more than half an hour, the longer the time, the surface and water.
The more uniform it is, the harder it is to dry the dough when making dumpling wrappers.
4. Sprinkle flour on the chopping board and roll the dumpling skin so that it won't stick. Roll the dumpling skin into a circle. You can also sprinkle flour, knead it into dough by hand, and press it down with your big muscles resting on your thumb.
Basic steps of jiaozi tutorial:
Jiaozi's basic packaging method: traditional packaging method
1, add a proper amount of stuffing, and wipe the edge of dumpling skin with a little water.
2. Fold in half and pinch the middle of the dumpling skin on both sides.
3, pinch in the middle
4, the middle right half, with the right hand in the middle direction.
5. In the middle left, hold it in the middle direction with the tiger's mouth of the left hand.
Step 6, 3-4: Place the clamped part between thumb and forefinger of both hands again.
7. After completion, this is the most traditional and simple jiaozi bag method. The trick is to pinch and clamp.
8. Finished products after cooking.
Basic packaging methods of half-moon jiaozi;
1, put a proper amount of stuffing and wipe a little water on the side.
2. The thumb and forefinger of the left hand pinch both sides of the dumpling skin to make it turn up.
3. Starting from the right end, close the dumpling skin.
4. pinch tight. Pinch it so flat that you know how tight it is.
5. Push the dumpling skin inward with your index finger to press out wrinkles, and pinch the wrinkles and dumpling skin on the other side. Repeat the "Push-Pinch" step to the left.
6. Go all the way to the left.
7. pinch it out.
8. A beautiful half-moon jiaozi. The key point is to rub the wrinkles on one side of the dumpling skin, from right to left.
9. The fried product is not deformed at all.
Basic packaging methods of willow jiaozi;
1, put a proper amount of stuffing and wipe a circle of water on the side.
2. The thumb and forefinger of the left hand pinch both sides of the dumpling skin to make it turn up.
3. Starting from the right end, pinch it first, and then push it inward into a concave shape. Tip: This is the most important technology in this packaging method. Only by "kneading-pushing" can a willow-shaped jiaozi be formed.
4. After pushing into a concave shape, pinch the dumpling wrappers protruding from both sides to the middle with your thumb and forefinger respectively. Then push and pinch ... until the left end.
Finally, we can't give up the "push-pinch solution".
6. After reaching the finish line, hold it with your right thumb and forefinger.
7, and then twist it slightly to make it stronger and twist out the texture.
8. When finished, the texture in the middle is like willow branches. The whole jiaozi is also in the shape of willow leaves, which is very beautiful.
9, steamed out without distortion.