food
Dumpling stuffing: a freshwater grass carp, a small piece of pork belly and a proper amount of leek.
Dumpling skin: 500g flour, egg white 1, 2g salt and 250g water.
Production steps
First, knead the dough.
Add 2g salt to 1, 500g flour, beat in 1 egg white, and pour in 250g clear water.
2. Knead the flour into a smooth dough, cover it with plastic wrap and relax 15 minutes.
3. Continue to knead the loose dough until it is smooth, delicate and bubble-free, and cover it with plastic wrap to continue to relax.
Second, adjust the filler.
1, grass carp scraped off the fish, cut it open and cleaned it, leaving only the fish, and the fish skin and black inner membrane must be removed.
2. Chop pork belly and fish, and add soy sauce, soy sauce, cooking wine, oyster sauce, chicken essence, monosodium glutamate, thirteen spices, pepper and salt.
3. Mix chopped pork belly, fish and seasoning.
4. Add the cooked onion, ginger and pepper water to the meat stuffing and stir clockwise.
5. Wash the leek, cut into pieces with dry water, mix with cooking oil, mix with seasoned meat stuffing, and finally add salt to taste, and the fish dumpling stuffing is ready.
Third, Bao jiaozi.
1, continue to knead the dough evenly, cut it into even small noodles after kneading, sprinkle with dry flour and flatten it with the palm of your hand.
2. Roll the flat dough with a rolling pin to make it thick in the middle and thin on the side, so that the stuffing will not be boiled.
3. Put fish stuffing on the dumpling skin and knead it into what you like. The important thing is to pinch it.
Fourth, cook jiaozi.
1, add water to the pot to boil, add the wrapped jiaozi, and constantly push the jiaozi in the pot to prevent the pot from leaking.
2. When jiaozi floats in the pot, turn down the fire and cover the pot when the water is boiling. There is an old saying: "Open the lid and cook the skin, cover the stuffing and cook".
3. Cook for about 3 minutes. By the time jiaozi's belly bulges, jiaozi will be ready. Take it out and put it on a plate. You can dip it in the sauce. Fresh and tender fish, with the fragrance of pork belly, unique flavor, delicious nutrition!
Tip:
1, fish include marine fish and freshwater fish, and you can choose according to your preference, but the fish must be cleaned to ensure that there are no thorns!
2, fish has a fishy smell, cooking wine and onion, ginger, pepper water must be put.
3, because fish is oil-free, the addition of pork belly can make the fish more fragrant, but it can't be put more, which robs the flavor of the fish.
4. Fish and leek are best for dumpling stuffing. The smell of leeks can mask the fishy smell of fish, but leeks must be mixed with oil in advance to prevent soup from coming out of dumpling stuffing.
Jiaozi is stuffed with fish, and the fish should be cleaned to ensure that there is no fishbone and fishy smell, so that the packaged jiaozi can be fresh, tender, delicious and nutritious.