Come and enjoy a Chinese cabbage dumpling stuffing, which is not as delicious as meat! 1. Wash the leaves of Chinese cabbage, shred them and put them into the stuffing machine. If you don't like eating too much, you can also cut them open with a knife and squeeze out the juice of Chinese cabbage to prevent jiaozi from going out.
Don't waste the squeezed cabbage juice. Jiaozi noodles are delicious and nutritious. Take a proper amount of wheat flour and pour it into chinese cabbage juice several times. Mix it with wooden chopsticks when you pour it. The batter is idle for later use.
3. Soak a handful of auricularia auricula in clear water until soft, then blanch it in water for 2 minutes, drain the water, pick it up and chop it up; Take a carrot and an onion, cut them and put them aside.
4. Put three eggs in a dish and stir them with chopsticks, add oil to the pot, add the prepared egg liquid, and stir them constantly with chopsticks to make the eggs break up evenly for later use.
5. Then put all the ingredients into the pot, first add the right amount of cooking oil, mix well, and then season: add the right amount of salt, white pepper, a small amount of sesame oil and monosodium glutamate, and mix well again.
6, work is busy, Jiaozi needs to wake up. Take it off and rub it, then roll it into strips and divide it into equal parts. Then fold each dose into a flat circle. When rolling the dumpling skin, make the roll thick in the middle and thin on both sides, and put the Chinese cabbage stuffing in the middle of the dumpling skin.
7. Add enough water to the pot. After boiling, put a spoonful of salt, and then pour it into jiaozi. Turn around the pot with a colander to prevent jiaozi from sinking and sticking to the pot.
8. Then cover and cook jiaozi. After boiling again, add a small bowl of water and cook for 3 or 2 times. When you see jiaozi getting bigger and floating. When jiaozi is ripe, you can eat it. It smells good!