material

Ingredients: fresh mushrooms, flour, corn blended oil, carrots and pork stuffing.

Seasoning: cooking wine, soy sauce, salt, minced onion and ginger, pepper, pepper powder, oyster sauce and sesame oil.

working methods

1. Wash the fresh mushrooms, tear them into strips, blanch them in boiling water, and take them out with cold water.

Wash fresh mushrooms and tear them into strips.

2. Remove water from fresh mushrooms and cut into powder.

3. Put chopped fresh mushrooms in the bathtub.

I think the color is too monotonous, so I cut half a carrot into it. Red dots adorn it, making it look more eye-catching.

5, pour a spoonful of oil and mix well, this move is to prevent fresh mushrooms from continuing to cook.

6. Add the pork stuffing to the seasoning and set aside.

Add seasoning to the pork stuffing and mix well for later use.

7. Mix the meat stuffing with fresh mushrooms to make dumpling stuffing.

8, "leather bag stuffing (you can also buy ready-made leather directly).

9, wrapped jiaozi into the pot to cook to eat!

Pork and leek stuffing jiaozi

material

Flour, pork stuffing, leek, salt, dumpling stuffing seasoning, soy sauce, cooked oil, sesame oil, cooking wine and water.

1, pork stuffing (fat and thin ratio is enough, ready-made in the supermarket, but I think the best thing is to chop it myself), add two teaspoons of water, salt, dumpling stuffing seasoning, soy sauce, cooked oil, sesame oil and cooking wine, stir well and put it in the refrigerator for a while.

2. Wash and chop leeks.

3. put the leek into the minced meat and mix well (the leek is put at the end, so there is no water).

4. Add a proper amount of water to the flour to form a smooth dough, cover it with plastic wrap and let it stand for half an hour.

5. Knead the dough into strips, mash it into small doses, and roll it into dumpling skins.

6. jiaozi wraps the stuffing.

Jiaozi with Chinese Cabbage and Pork.

material

500g of pork, 450g of Chinese cabbage, 250ml of dumpling wrapper, 250ml of water, 20g of ginger15g, 20ml of salt (minced meat10ml, Chinese cabbage10ml), 35-40ml of soy sauce, and uncooked flour1.

working methods

1. Dice pork and chop it into minced meat. Join Jiang Mo.

2. Add10ml salt to minced meat.

3. Add 30~40ml soy sauce and 15ml cornflour and mix well.

4. Add 250ml of clean water in batches, and stir in the same direction with chopsticks while adding water.

5, until the minced meat is glued, put it in the refrigerator.

6. Chop the Chinese cabbage, add 10ml salt, mix well, and let stand for15min.

7. Squeeze out excess water.

8. Add 10ml sesame oil and mix well.

9. Mix well with the meat. If you think there is too much water, keep it in the refrigerator for a while before using it.

10, take a dumpling wrapper and put a spoonful of Chinese cabbage and pork stuffing in the middle.

1 1, and knead into jiaozi.

12, all crossed in turn. You can put the whole dish in the refrigerator and freeze it in separate bags.

13, made by Jiaozi. If you didn't eat it at that time, seal it in a fresh-keeping bag and freeze it in the refrigerator.

14. Put a thin layer of oil in the pan, drain it, put it in jiaozi, and fry it over medium heat until it is set in jiaozi.