Mix dough: put some salt in a cup of warm boiled water and an egg in flour. Water should be slowly poured into the basin, and the chopsticks are constantly stirred. When you feel that there is no dry flour and it is a pimple, you can start to knead it. Knead the dough hard until the surface of the noodles is smooth. At this time, it is the best state to be smooth and smooth.
Mix stuffing: If four people eat it, about a catty of meat stuffing is enough. Add salt, monosodium glutamate, Jiang Mo, soy sauce, cooking wine, sesame oil, water (broth is the best), and you can also add some pepper or something. Stir clockwise and feel everything blend together.
Chop vegetables: choose your favorite vegetables, usually with Chinese cabbage and a little leek. Chop the leek into small pieces, and chop the Chinese cabbage. After chopping, squeeze the water with gauze. Then add the leek into the meat and stir it. If it is light and add some salt, the dumpling stuffing will be ready.
Skin rolling: Take out the awakened dough, knead it into long strips, and cut it into small pieces with a knife. Rub it into a flat shape by hand. When rolling it with a rolling pin, pay attention to the thick middle and thin edges. The thick middle prevents the dumpling stuffing from leaking, and the thin edges taste good.
Bao jiaozi: Put the dumpling stuffing in the center of the skin. If you are not skilled, don't put too much stuffing. Pinch the center first, then pinch the sides, and then squeeze the edges of the dumpling skin from the middle to the sides, so that jiaozi won't leak soup when cooking.
All the steps of wrapping jiaozi, starting with dough mixing.
Made in jiaozi:
Noodles: a cup of warm water, some salt in the water and an egg in the flour. Water should be slowly poured into the basin, and the chopsticks are constantly stirred. When you feel that there is no dry flour and it is a pimple, you can start to knead it. Knead the dough hard until the surface of the noodles is smooth. At this time, it is the best state to be smooth and smooth.
Mix stuffing: If four people eat it, about a catty of meat stuffing is enough. Add salt, monosodium glutamate, Jiang Mo, soy sauce, cooking wine, sesame oil, water (broth is the best), and you can also add some pepper or something. Stir clockwise and feel everything blend together.
Chop vegetables: choose your favorite vegetables, usually with Chinese cabbage and a little leek. Chop the leek into small pieces, and chop the Chinese cabbage. After chopping, squeeze the water with gauze. Then add the leek into the meat and stir it. If it is light and add some salt, the dumpling stuffing will be ready.
Skin rolling: Take out the awakened dough, knead it into long strips, and cut it into small pieces with a knife. Rub it into a flat shape by hand. When rolling it with a rolling pin, pay attention to the thick middle and thin edges. The thick middle prevents the dumpling stuffing from leaking, and the thin edges taste good.
Bao jiaozi: Put the dumpling stuffing in the center of the skin. If you are not skilled, don't put too much stuffing. Pinch the center first, then pinch the sides, and then squeeze the edges of the dumpling skin from the middle to the sides, so that jiaozi won't leak soup when cooking.
Boil jiaozi: Boil a pot of boiling water. When the water boils, add jiaozi and stir it in time (clockwise) to prevent jiaozi from sticking together in the water. Change the big fire into a small fire, cover it and cook until jiaozi floats on the water.
Dumpling stuffing making
Dumpling stuffing is mainly divided into meat stuffing and vegetarian stuffing.
Add a small amount of water to the bought meat stuffing before cooking, then add chopped green onion, Jiang Mo, pepper noodles or five-spice powder, miso, salt, a small amount of soy sauce, cooking wine and so on. If it is not too greasy, you can also add some vegetable oil, but if the meat stuffing is fat enough, you can save it. Then mix it evenly in one direction, and then adjust the salinity. You can also add sesame oil if you like, depending on your personal taste. The minced meat can be wrapped in jiaozi after a while. You can also use this method to make beef and mutton stuffing.
Chicken and winter bamboo shoots stuffing
Raw materials: 750g of chicken breast, 0/00g of clean winter bamboo shoots/kloc-,50g of chopped green onion, sesame oil, Jiang Mo, refined salt, monosodium glutamate and broth.
Practice: Wash and chop the chicken breast into fine mud, cut the winter bamboo shoots into small pieces and stir-fry them in the oil pan for a while. Put the chicken paste into a pot, add onion, Jiang Mo, cooking wine, broth, refined salt and monosodium glutamate, stir well, add the winter bamboo shoots and stir a few times.
Fish and leek stuffing
Ingredients: 700g peeled fish, 50g fat meat, 200g leek, 50g chopped green onion, and appropriate amounts of cooking wine, Jiang Mo, refined salt, monosodium glutamate and broth.
Practice: Rinse the fish in clear water, remove the coarse thorns, and chop it into fine mud on the chopping board. Cut the fat meat into fine particles and chop the leek. Take a deep pot, add fish paste and broth, open it, add cooking wine, onion, Jiang Mo, monosodium glutamate and refined salt, beat it clockwise by hand, and finally add fat meat and leek.
How to bring out tender and smooth meat stuffing;
Chop pork belly into mud, add a little soy sauce, cooking wine, salt and sesame oil, and cut into finely chopped green onion and ginger paste. If the meat stuffing is thin, add some vegetable oil. Stir well. Then add a little water to the meat stuffing, continue to stir until the meat stuffing is elastic, then add water and stir again. Do this for about 3-4 times, and the meat stuffing will be sticky and elastic. Remember to add less water every time and add it several times.
The meat stuffing made in this way is tender and delicious whether it is stuffing or meatballs.
Pork stuffing with green vegetables: Chop the green vegetables and mix with the prepared meat stuffing.
Carrot pork stuffing: carrots are sliced into thin filaments and mixed with the prepared meat stuffing.
Mushroom meat stuffing: fresh mushrooms are diced and mixed with the prepared meat stuffing.
Coriander dumpling stuffing
Ingredients: 250g of coriander, 0/50g of pork stuffing/kloc-.
Accessories: light soy sauce, cooking wine, salt, monosodium glutamate and sesame oil.
Practice:
1, coriander is washed, drained and chopped into pieces, and mixed with a little sesame oil for later use.
2. Put the pork stuffing into the basin, add all the seasonings and stir well.
3. Finally, add coriander powder and mix well.
Tip:
1, after chopped parsley, if there is a lot of water, you can squeeze out the vegetable juice with gauze, and the vegetable juice can be reserved for stuffing.
2. Pork stuffing should be moderately fat and thin, and it is best to have a ratio of three fat and seven thin, and the cooked dumpling stuffing will be fragrant.
Jiaozi's N-fold method
Bojiao
Take a dumpling skin in the palm of your hand, put in a proper amount of stuffing, fold the dumpling skin in half and seal it into a semicircle, pinch the forefinger slightly before the thumb, slightly push the dumpling skin forward and fold it with the forefinger at the edge of the dumpling, and repeatedly fold it until it reaches the top of the right end and let go, so that a bobo dumpling is finished.
Clam dumplings
Take a piece of dumpling skin in the palm of your hand, add a proper amount of stuffing, and mix ......
How do you want the dough wrapped in jiaozi to be delicious?
Ingredients: jiaozi flour, water, eggs and salt.
Methods/steps:
1, add a little salt to the flour, jiaozi flour or ordinary flour will do;
2. Add an egg white;
3. Start kneading dough with cold water, first add a small amount of water, and mix flour into dough bumps;
4. Press the dough bumps together again, and knead the dough with force;
5. Knead the noodles into a dough;
6. Dip some water on the dough by hand, and then continue to knead;
7. After repeating for 2-3 times, the dough has no dry pimples; Cover it with a pot cover to prevent water evaporation and wake up for about 30 minutes;
How to live in jiaozi noodles?
Prepare jiaozi flour or high-gluten flour, a bowl of warm water, and put some salt in the water. The water should be slowly poured into the basin, and the chopsticks are constantly stirred. When you feel that there is no dry flour and all of them are pimples, you can start to work. Knead the dough hard, and you will be happy until the surface of the noodles is smooth. At this time, the smooth basin is the best state.
Note: live in advance, because there is a process of "waking up", it is best to live well in the morning and pack in the afternoon.
Cover the noodle pot to prevent water evaporation.
The dough should be hard rather than soft, and it should be put into a basin and covered for 30 minutes. The dough should be "awake" so that it can be rolled, wrapped and not broken.
How does Bao jiaozi mix noodles?
With warm water, pour the water into the white flour you have prepared, and stir it with one hand and the other.
It is necessary to master the noodles. They can be too dry, but you can't drink too much water. Otherwise, the noodles will be too hot.
Cover the noodles with a pot or wrap them with fresh-keeping dices to prevent them from drying out.
Just stay for half an hour.
How to quickly freeze jiaozi's noodles?
Hello! Just add a little more water when you mix dough as usual! Frozen jiaozi is the easiest to lose water and burst! If you are softer, you will be better! I wish you happiness!
How to live jiaozi noodles?
To make up jiaozi noodles, it is advisable to add water several times, and mix the noodles evenly and thoroughly, with moderate hardness. Cover it with a wet cloth and simmer it. For example, when adding an egg to the dough, the protein contained in the dumpling skin will solidify and shrink when boiled. After taking out the pot, the dumpling skin will collect water quickly, and it will be firm, beautiful and not sticky to eat.
How should Bao jiaozi mix noodles?
You don't need boiling water, but the noodles should be slightly harder, because it is boiled in jiaozi (if it is pure steamed dumplings, it can be slightly softer). First, add a proper amount of water (not too much) to the flour, and mix it fully and evenly. At this time, some dry flour may not be mixed in. Slowly add water to it bit by bit, and don't add it until all the dry flour is mixed in. And until the surface is not sticky.
How to make dumplings with dough?
The longer you wake up after wrapping jiaozi's noodles, the better (the "as long as possible" here is not indefinite. Generally, one night is enough). If we want to wrap jiaozi, we can just mix the noodles the night before, put them in the fresh-keeping compartment of the refrigerator and take them out and knead them the next day. This is the secret my husband and aunt told me.
Or put the mixed noodles in the refrigerator and freeze them (of course, even if they are frozen for too long, they will go bad, but it is very convenient). When you want to wrap them, you can take them out and melt them. This is the way a friend who runs a hotel told me.
Dumplings made of this kind of bread are soft and do not like to stick together when cooked. It is very useful.
I hope it helps you.
Bao jiaozi how to mix noodles?
A kilo of noodles is close to the ratio of six to two waters, with less water and softer noodles, depending on personal preference. It is suggested that jiaozi be soft. When adding water, it is not a one-time addition, but a little addition, stirring while adding. Jiaozi only needs cold water. When it is almost the same, you can start mixing the noodles. If you think there is little water, just add a little more.
If it is the first time to try, add water slowly, and add some flour in case there is too much water. Try a few more times and you will have experience.