800g of white radish
600 grams of flour
Eggs 1 piece
Onion10g
Salt10g
Jiaozi material 5 grams.
5 grams of soy sauce
5 grams of sesame oil
5 grams of chicken essence
Water 320 grams
Ginger10g
Garlic10g
Methods/steps
1
Add 320g warm water to 600g flour and knead it into smooth dough. Cover it with a wet cloth to wake up the dough. jiaozi's flour is a little softer, and the water absorption of flour is different, so I can master the specific amount of water flexibly.
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2
Wash the radish, cut it into pieces, boil a pot of water, and after the water boils, add the radish pieces and cook them.
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three
Wrap the cooked radish slices with gauze and squeeze out the water. Be sure to squeeze out the water, or the dumplings will be filled with water. Chop the drained radish slices into powder with a knife for later use.
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four
Chop onion, ginger and garlic into powder for later use. Find a bigger container and pour in pork stuffing, radish powder and onion, ginger and garlic powder. Add salt, chicken essence, soy sauce and jiaozi seasoning. Beat in an egg and stir it clockwise to thicken it. Eggs are beaten in order to make dumpling stuffing more sticky and avoid being too loose when wrapping.
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five
Take part of the dough and knead it into long strips.
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six
Cut into evenly sized doses with a knife.
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seven
Sprinkle dry flour on the powder, flatten it by hand, take a powder, and then roll it with a rolling pin into a dumpling skin with thin sides and thick middle.
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eight
Wrap all the jiaozi in turn.
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nine
Boil a pot of water, put it into jiaozi after the water boils, and slowly push it away with a spoon to avoid jiaozi sticking to the bottom of the pot. Then cover the lid, and pour half a bowl of cold water after the water is boiled again. This is commonly known as "some water", which is usually cooked by adding three backwaters to jiaozi. I'm really not sure. You can try a jiaozi.
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END
matters need attention
Jiaozi can make more at a time, freeze it in the refrigerator and take it out whenever he wants, which is very convenient.
After the radish is cooked, it must be drained and chopped into powder, otherwise there will be water in the dumpling stuffing and it will be impossible to wrap it. Although the radish is heavy, there is not much after boiling water.
The amount of seasoning is for reference only, please increase or decrease it according to your own taste. I'm really not sure about the salty taste. You can dip a little stuffing in your mouth with chopsticks and taste it.