Ingredients of jiaozi stuffed with mushrooms
500 grams of flour and 500 grams of mushrooms.
250g pork, scallion 1 root.
Ginger 1 piece of oyster sauce 1 spoon
Pepper 1 spoon soy sauce 1 spoon
Cooking oil 1 tablespoon salt.
Method for making jiaozi stuffed with mushrooms
Step 1
Let's talk about how to deal with mushrooms first. Wash fresh mushrooms with clear water and remove their pedicels. The stems of mushrooms are dry and hard, and the stuffing is bad to eat and cook. We don't need it, but don't throw it away. It is ok to keep them as stews.
Second step
Break the washed mushrooms in half, boil the water, add the mushrooms and cook for a few minutes before taking them out.
Third step
The burnt mushrooms will soon get cold.
Fourth step
Squeeze the mushrooms again, squeeze out some water and chop them up. Because the water will not separate after the mushrooms are chopped, you must grab a little before chopping, and there will still be a lot of soup. When chopping, it will be a little sticky and the soup will not run away, so the filling will still be tender.
Step five
Chop the meat into paste, add chopped green onion and Jiang Mo, then add oyster sauce, pepper, soy sauce, cooking oil and salt.
Step 6
Stir the meat and seasoning first.
Step 7
Then add chopped mushrooms and stir evenly to make stuffing.
Step 8
The dough should be stirred well in advance, and 500 grams of flour can be put into 250 grams of warm water to form a smooth dough. Divide the baked dough into small flour agents and roll them out. Bao jiaozi, do whatever you like.
Step 9
Finally, cook jiaozi. Boil water. Cook on jiaozi fire until jiaozi floats, and then cook for about 5 minutes.
Step 10
Final result
Step 1 1
Final result
Cooking skills of jiaozi stuffed with mushrooms
There is a lot of water in mushrooms, which is difficult to take out after cutting, so you must take some before cutting, so there will still be a lot of soup, which will be a little sticky when cutting, and the soup will not run away, so the filling will still be very tender. The handle of mushrooms is dry and hard, and stuffing will affect the taste. So it is suggested to remove the handle and keep the stew.