Method 1.
Material stuffing
Shrimp paste, leek, egg, garlic ginger, beef, salt, pepper, soy sauce, oil and baking soda.
dough
1.7cup of gluten powder, 1 egg and 3/4CUP of clear water.
Practice
1. Season with salt+pepper+soy sauce+oil.
2. if you have baking soda at home, add a little (to ensure that the stuffing absorbs more water), and add an appropriate amount of water starch (while stirring, be careful not to add too much water to avoid the stuffing being too thin to wrap). Many people say that we should try our best in one direction, but I think there seems to be not much difference.
3. Flour mixing: (35 jiaozi) 1.7cup of medium-gluten flour; 1 egg; Qingshui 3/4cup.
4. stir all the materials in 1 evenly, knead into dough, wrap it with plastic wrap and wake up for 3-6 minutes.
5. Divide the awakened dough into several pieces; Small dose; Take a dough sheet that is gently crushed and rolled into a thick middle and thin edge (remember to sprinkle flour to prevent sticking, and cover it with plastic wrap to prevent air drying if the speed is slow).
6. wrap the stuffing in your favorite way. if you want to be lazy occasionally like me, you can fold it in the upper right corner and pinch it.
7. It is very important to pay attention to whether jiaozi eats skin or not. Don't mix the noodles too thinly, but dry them slightly.
8. boil a pot of water, put the wrapped dumplings in when the water boils, and add some cold water when the water boils again. In a short time, dumplings will become one by one; White fat man; It's floating
Method 2.
Filling
Appropriate amount of shrimp, leek, shepherd's purse (scalded), scrambled eggs and pork.
Practice
1. Add peanut oil, salt and monosodium glutamate to the stuffing and mix well.
2. Divide the baked dough into dough with uniform size, roll it into skin and wrap it with stuffing.
3. Cool the oil in a hot pan. After the oil is hot, put the jiaozi neatly in the pan and fry it until golden brown.
4. Add less than half of jiaozi's water, cover and fry with slow fire.
5. When the water in the pot is dry, turn off the fire and shovel it out when you hear the creaking in the pot.
tip
authentic fried dumplings only need to be fried on one side, because it is the first time for me to try to make fried dumplings, so I fried them on three sides in step 3 for fear that the stuffing would not be cooked thoroughly.
Method 3.
Ingredients
1g of leek, 5-6 eggs, 2g of dried shrimps, 3g of auricularia auricula, 1g of konjac shreds, a little onion and 5g of flour.
seasoning
sesame oil, light soy sauce, salt, vegetable oil, pepper, chicken essence, sugar, Chili oil and Shanxi mature vinegar.
practice
the first step is to mix dough. 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.
the second step is to mix the stuffing with salt, chicken essence, soy sauce, sesame oil, and some pepper. Stir clockwise and feel everything blend together.
Step 3: Roll the dough, take out the awakened dough, knead it into strips, and cut it into small pieces with a knife. (I pulled it myself with great skill) Rub it into a flat shape by hand. When rolling it with a rolling pin, pay attention to the thick middle and thin edges to prevent the stuffing from leaking, and the thin edges taste good.
the fourth step is to wrap the jiaozi, and 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.
Step 5: To cook jiaozi, put boiling water into the pot, and don't cook too much in turn. Just after cooking, stir it down from the side of the pot. In order to prevent the pot from sticking, add cold water after boiling, and then add cold water again, and then change to medium heat and open the lid to cook. You can cook when you see that jiaozi is floating.
Method 4.
Main ingredients
Appropriate amount of eggs, 25g of leeks and 3g of shrimps.
seasoning
2g of salt, 2g of soy sauce, 15g of vegetable oil, 5g of pea starch and 1g of sesame oil.
Practice
1. Wash the shrimps, swell them with water, and take them out and drain them for use in about 2 minutes.
2. Wash leeks and cut them into 3 cm long sections for later use.
3. break the eggs, put them in a small bowl, stir well, then add starch and sesame oil to make an egg paste.
4. Pour the drained shrimps into the egg paste and mix well.
5. Heat the wok, pour in the oil, and when the oil smokes, pour in the shrimps and stir fry, then add the leeks and stir fry together.
6. When the leek is cooked, add salt, pour in soy sauce, and serve from the pan, so that jiaozi can be wrapped.
Method 5.
Materials
Appropriate amount of flour, 2 handfuls of leeks, 35g of pork and 35g of 12 high-gluten shrimps.
dumpling wrapper method
1. After adding a small amount of water, use chopsticks to mix flour and water into dough until more than 9% of the flour becomes dough, and then make dough by hand.
2. Cover and leave for more than 3 minutes.
3. About the size of a thumb, roll it into a dumpling skin. Homemade recipes
dumpling stuffing method
1. Peel the shrimp, pick the back line, rub it with salt and starch, wash and dry it, and cut it into 5mm pieces.
2. Add cooking wine, soy sauce, oyster sauce, Jiang Mo and pepper to the ground meat, and then add a small amount of water several times, constantly stirring.
3. Cut the leek into fine powder of 3-4mm, and put it in the meat stuffing and stir well.
4. After adding salad oil and sesame oil and stirring, add appropriate amount of salt and stir well.
Boil jiaozi
1. Boil the water, add the jiaozi, stir it, cover it and bring it to a boil.
2. Add a small bowl of cold water, stir it and bring it to a boil.
3. Turn off the fire, add a small bowl of cold water, stir it and take out jiaozi.