Materials?

400 grams of beef stuffing (Shangnao)

700g celery

40 grams of onion

5 grams of ginger

50 grams of soy sauce

Salt 1+4g

500 grams of flour (medium gluten)

Water is about 250g.

How to make jiaozi stuffed with beef and celery?

Add 1 g salt to flour, add water and knead into dough. Don't be so smooth, just stay awake for 20 minutes. Cover it when you wake up.

Celery is washed by removing roots and leaves. Don't throw the leaves, you can keep the steamed stuffed bun and wonton. It's delicious.

The wide stems can be chopped first, then chopped and chopped into stuffing.

Don't chop the stuffing too finely, so it's delicious. Add 1g salt and mix well.

Stir the beef stuffing with soy sauce in one direction with chopsticks, add minced onion and ginger and salt (4g), and continue to stir evenly for later use.

Knead the dough at this time, and now it is easy to flatten it.

Wrap celery in drawer cloth several times and dry it.

You can wrap it up and twist it like a towel.

Then mix it into the meat.

The big dough can be divided into three or four small doughs, which are rounded separately, making the operation more convenient.

Take a small dough and press a hole in the middle.

Separate and rub into strips.

Crush into small doses. I won't pull. Cut it with a knife. The fracture of propellant is flattened up and down.

Roll it into dumpling skin.

filling

Wrap it up and be jiaozi. It doesn't matter what shape the bag is, what matters is that it is tightly wrapped.

Cook jiaozi. Put water in the pot and push it with a spoon to prevent it from sticking to the bottom. Cover the pot and bring to a boil. Beat cold water three times, don't cover it again during the period, and always push it with a spoon. Jiaozi is ripe when it bulges. Fishing and eating.