food
Dumpling skin: 400g of jiaozi powder and 220g of water.
Dumpling stuffing: about 500g of zucchini, four eggs and 0/00g of auricularia auricula/kloc (after soaking).
Seasoning: peanut oil, thirteen spices, salt and chicken powder.
(1) Preparation of Dumpling Stuffing
1
Wash dried seaweed and auricularia, and soak in clear water for more than half an hour in advance. After soaking, cut the dried seaweed into small pieces and chop the fungus for later use.
2
Break the eggs, pour them into the oil pan, fry them, and let them cool. If they are big, you can cut them into small pieces with a knife for later use.
three
Wash the zucchini, slice it first, then shred it, and finally cut it into pieces and put it in the pot.
four
Put eggs, shrimp skin and fungus into zucchini, first pour peanut oil and mix well, then add salt, chicken powder and thirteen spices and mix well to make dumpling stuffing.
end
(2) Mix dough, roll skin and wrap jiaozi.
1
Add water to the flour to make a smooth dough with moderate hardness (water should be added one by one).
2
Divide the dough into two pieces with proper size, one piece is twisted into a round strip, cut into batter with proper size, sprinkle with proper amount of dry flour, flatten it by hand, roll it into a round thin skin with a rolling pin, add stuffing, add a shrimp and wrap it into jiaozi.
end
(3) jiaozi.
1
Boil water in a pot, add jiaozi, turn off the heat after jiaozi floats, keep the pot open, and cook for another 3 minutes.
end
Matters needing attention
1, jiaozi should also be arranged as a whole. Generally speaking, cover the dough with plastic wrap and let it stand, then adjust the filling. Mix the stuffing and you can wrap it!
2. The cooking time of jiaozi with vegetarian stuffing should be shortened accordingly. After the pot is boiled, jiaozi floats and cooks for another 3 minutes, which is almost the same, and the heat is just right.