Processing method of steamed dumplings with meat stuffing;
Ingredients: wheat flour (300g) and meat stuffing (fat and thin) (400g).
Accessories: water chestnut (200g), fat meat (50g) and onion (20g).
Seasoning: salt (2g), sugar (2g), soy sauce (10g), sesame oil (5g), pepper (2g) and vegetable oil (10g).
working methods
1. Mix flour, salt, half a cup of hot water and half a cup of cold water together, knead into dough, divide into small dough, and roll into dumpling skins.
2. The minced meat is crushed after tendon removal; Horseshoe, fat and onion are all cut into small pieces.
3. Add water chestnut, onion and seasoning (white sugar, soy sauce, sesame oil and pepper) into the meat stuffing, then add oil, stir well and let it stand for about 30 minutes to make the meat stuffing.
4. Wrap a proper amount of stuffing into the dough, knead it into a ball and seal it, and wrap it into jiaozi.
5. Put the wrapped jiaozi in an oiled steamer and steam it for 8 minutes. When it is cooked, you can eat it.