material

Meat sauce, dried mushrooms, Chinese cabbage, dumpling skin, steamed fish oil, salt, salad oil, chicken essence and pepper.

working methods

1, the first thing to do is to go home and buy half a catty of pork belly and chop it into minced meat. Take one or two dried mushrooms, boil them, chop them, and mix well with the meat sauce.

2. Take 4 ~ 5 Chinese cabbage leaves, wash them and chop them up.

3. Stir the chopped Chinese cabbage with the mushroom sauce that was stirred before. Add a little salt, steamed fish oil, chicken essence, pepper and salad oil and stir well again.

4. The dumpling skin is coming out. I chose the ready-made dumpling skin bought in the market. If I am diligent, I can roll it with flour at home, which will be more delicious.

5. The next step is to package jiaozi, not to mention how.

6. Then you can put the wrapped jiaozi in a pan and fry it slightly until the bottom of the jiaozi turns brown.

7. Add a small amount of water, simmer for about two minutes, and you can cook.

skill

1. Never fire jiaozi.

2. Don't put too much water when stewing, otherwise jiaozi won't be crisp.

Method 2

material

Pork stuffing, mushrooms, dumpling wrappers, cooking wine, salt, chicken essence, starch, chopped green onion, Jiang Mo and sesame.

working methods

1. Prepare materials.

2. Boil the water in the pot, add the washed mushrooms, blanch for about one minute, remove and shower with cold water, and drain for later use.

3. Then, after draining for a period of time, you can squeeze out the water in the mushroom by hand, put it on the chopping board and cut it into cubes with a knife.

4. Take a large bowl, add pork stuffing and diced mushrooms, add cooking wine, salt, chicken essence, starch and chopped green onion Jiang Mo, sprinkle some sesame seeds and mix well.

5. After the minced meat is stirred, add a spoonful of cooking oil and stir well (with cooking oil, the water molecules in the stuffing can't escape, because the oil molecules will wrap the stuffing).

6. Take a dumpling skin and spread it out in the palm of your hand, put the meat stuffing into the dumpling skin, and wipe some water on the edge of the dumpling skin outside (the role of sticking the dumpling skin).

7. Fold the dumpling skin in half, put your hands together, slowly push the outer dumpling skin out of the fold with your left hand, and then pinch it with your right hand.

8. Push and pinch, pinch the whole edge, and jiaozi will be wrapped. If you think this method is troublesome, it is ok to press the two sides of the dumpling skin tightly with your hands (northerners wrap it like this, which is faster).

9. Boil the water in the pot, put it in a jiaozi, push it with a spoon to avoid sticking to the pot, cover it and boil it, add half a bowl of cold water, and then cover it and boil it.

10. Pour half a bowl of cold water, boil it again, open the lid and cook for about one minute. See jiaozi all floating, cooked. You can take it out and start.