Method one,
Raw materials: pork and lotus root.
Seasoning: cooking wine, soy sauce, pepper, pepper powder, salt, chicken essence, minced onion and ginger, seasoning oil, oyster sauce and sesame oil.
1. Wash and chop pork into meat stuffing, and add seasoning to make stuffing. This time the meat stuffing is tenderloin. There is no other meat, only a tenderloin. It's a bit extravagant for me to use tenderloin as stuffing. For the filling method, please refer to the delicious handmade jiaozi in detail.
2. Peel and wash the lotus root, and knead it into filaments with a scraper. Hehe, my method is the simplest and most practical. It takes a lot of effort to cut with a knife, and it's everywhere.
3. put it in the meat.
4. Mix well and the dumpling stuffing will be ready.
5. Be prepared under the surface. In general, the dough is stirred first, and the filling process is also the process of dough expansion, so that the filling can be wrapped.
Step 6 flatten.
7. Roll the dumpling skin with a rolling pin.
8. Package jiaozi.
9. Cook in a pot.
Method two,
Ingredients: lean meat, fat meat, lotus root, ginger, onion and flour.
Steps of making lotus root dumpling stuffing:
1, add a proper amount of cold water to the flour, add it bit by bit, and beat the flour into snowflakes by hand;
2. Then knead the flour into a ball;
3. Cover it with a wet cloth and wake it for half an hour, then knead it.
P.S.: Chinese cabbage and pork jiaozi are good partners, and many people will use them as jiaozi to wrap jiaozi. Cabbage contains too much water, which can prevent jiaozi from being too dry and tastes better. The following is my collection of Chinese cabbage and pork dumpling stuffing practices.
Exercise 1:
Ingredients preparation: lean pork, Chinese cabbage, onion, cooking oil, seasoning.
Production steps:
1. Chop the cabbage, marinate it with salt for 5 minutes, and then soak it in cold water for about 2 minutes.
2. Take out the cabbage, drain the water and put it in a basin for later use.
3. Chop pork and onion for later use.
4. Put pork, chopped green onion and cabbage together, add seasoning and mix well.
Exercise 2:
Ingredients preparation: pork, onion ginger, Chinese cabbage, eggs, condiments.
Production steps:
1. Wash and chop pork, and wash and chop onion and ginger for later use.
2. Wash and chop Chinese cabbage, then mix well with oil.
3. Pour minced meat, chopped green onion and Jiang Mo into the chopped cabbage, then beat in the eggs and stir at a constant speed clockwise.
4. After the filling is gelatinized, pour in cooking wine, salt and sesame oil and mix well.
Exercise 3:
Ingredients preparation: Chinese cabbage, pork, dried seaweed, onion ginger, seasoning.
Production steps:
1. Wash and chop the cabbage, add a little salt and stir well, then set aside to drain the water.
2. Soak the dried seaweed in boiling water for15min, then wash and chop it for later use.
3. Wash the pork, dice it and chop it into minced meat; Wash onion and ginger and cut into powder for later use.
4. Add minced onion and ginger, cooking wine, soy sauce, white pepper, sesame oil, sugar and salt to the minced meat and stir.
5. After the stuffing is stirred evenly, add the processed Chinese cabbage and dried seaweed into the meat stuffing, add salt according to personal taste, and then stir evenly.