1, pork and cabbage stuffing
Prepare flour, eggs, salt, cabbage, carrots, dried fungus, pork, thick soup treasure, soy sauce, oyster sauce and chives. Soak the fungus in advance and wash it for later use. Wash the cabbage, shred it first and then cut it into powder, and marinate it with salt 10 minute. Rub carrots into shreds and chop them for later use. Chop chives, ginger and pork.
2. Beef stuffing with onions and carrots
Chop the beef into paste. You can grind it with a meat grinder if it's too troublesome. Peel and wash carrots, rub them into filaments, and then cut them into powder. Peel the onion, shred it first and then cut it into powder. You can also throw it into the meat grinder and mince it. Chop shallots and ginger.
3. Mutton stuffing
Choose leg of lamb, chop it into paste after washing, add a small amount of warm water several times, and stir it clockwise with chopsticks to let the meat absorb water, so that it tastes fresh and juicy. Cut ginger into Jiang Mo, cut green onion into powder, put it into meat stuffing, pour proper amount of peanut oil into the pot to heat it, pour it on it to make it fragrant, add proper amount of cooking wine, soy sauce, chicken essence and sesame oil, and stir it evenly with chopsticks.
Matters needing attention in jiaozi production:
1, dough making: the amount of dough should be just right for making jiaozi, neither too much nor too little. When making dough, the ratio of water to flour should be appropriate, so that the dough can be more tough. When kneading dough, the intensity should not be too large, so as to avoid the dough being too tight and affecting the taste. In the process of kneading dough, the force should be applied slowly, the bottom should be kneaded vigorously, and the edge should be treated gently.
2. Prepare the meat stuffing: It is time-consuming and laborious to cut and chop the meat. You can rub the frozen meat into thin slices or filaments with a vegetable wiping tool, and then chop it with a knife a few times to make the meat stuffing. In addition, the purpose of fetching water is to make the stuffing taste tender and juicy, and the amount of water should be adjusted according to the dry humidity of all seasonings and side dishes.
3. Filling adjustment: After the filling is prepared, it should be continuously stirred in one direction with chopsticks, and the water should be added in three times. Every time the water is added, it should be stirred evenly, so that the meat stuffing can fully absorb water into a viscous state, and finally add sesame oil and mix well. Cover the prepared stuffing with plastic wrap, and put it in the refrigerator for more than 2 hours, so that the dumpling stuffing is better wrapped, and the boiled jiaozi will overflow with soup.