Jiaozi's cooking methods are mainly boiling, steaming, turning, frying, frying and baking, which are delicious and rich in dumpling stuffing.

Making method of dumpling skin

1. Flour mixing: Wheat flour is the most common, and buckwheat flour is used in some places. Use cold water. The ratio of noodles to water: four bowls of noodles and one bowl of water. After kneading the dough in the basin, let it stand for 20 minutes to make the dough "baked" (water fully permeates the flour particles). If there is too much water, the dough is soft and easy to wrap, but it is easy to break when cooked; On the other hand, if there is little moisture and the surface is hard, it will be very troublesome to wrap the skin. Good taste generally requires the dough to be hard, and there is a saying that soft cakes are hard to jiaozi.

Leather making:

2. Rolling: Put the baked dough on the chopping board and knead it into a cylindrical strip with a diameter of 2-3 cm. Pull (or cut) the column into small pieces of about 1.5cm- agent. Squeeze the medicine by hand. Then roll it with a rolling pin into a dumpling wrapper with a moderate diameter (4-7 cm), a thickness of about 0.5- 1 mm and a slightly thicker central part. When rolling skin, sprinkle some dry surfaces (floating surfaces) on the chopping board to prevent the board from sticking. Because it takes a long time to roll the dough, many handmade noodle restaurants now sell dumpling wrappers made by machines. Machine-made dumpling wrappers usually need to be rubbed with hands dipped in water.

3. Pinch: Rolling dumpling wrappers with a rolling pin seems to be a part of urban culture. In rural areas, most of them are pinched by hand. When rubbing, first knead the medicine into a flat circle, and then rub it with both hands and fingers while rotating. After kneading, the skin is bowl-shaped (while the rolled skin is flat), and there is less dry noodles, so it is easier to wrap it up. The disadvantage is that rubbing the skin takes more time than rolling it.

The practice of dumpling stuffing

Dumpling stuffing is mainly divided into meat stuffing, vegetarian stuffing and vegetarian stuffing. Before buying meat stuffing, add a small amount of water and stir well, then add chopped green onion, Jiang Mo, pepper noodles or five-spice powder, miso, salt, a small amount of soy sauce, cooking wine, etc. If it is not too greasy, you can add some vegetable oil, but if the meat stuffing is fat enough, you can keep it, then stir it evenly in one direction and adjust the salty taste. You can also add sesame oil if you like, depending on your personal taste. After a while, minced meat can be wrapped in jiaozi. You can also use this method to make beef and mutton stuffing.

Make steamed dumplings

Mixing noodles: scalding noodles with boiling water. The dough mixing method of Yutong dumpling skin.

Stuffing: The water in the dish can be bigger. Not suitable for cooking in jiaozi, such as zucchini, you can make steamed dumplings.

Steam: steam for 20 minutes.

Make fried dumplings

When jiaozi can't eat it all at once because of too many bags and can save it for the next meal, it can be fried instead, which is also delicious. People are used to frying jiaozi with food. However, in recent years, the dietary trend advocates health, and oily food is not very popular. In fact, frying jiaozi with water alone, or using soup instead of cooking oil, tastes good. Fried dumplings are also called fried dumplings.

Chicken and winter bamboo shoots stuffing

Ingredients: chicken breast 750g, clean winter bamboo shoots100g, chopped green onion 50g, sesame oil, Jiang Mo, refined salt, monosodium glutamate and broth.

Practice: Wash and chop the chicken breast into fine mud, cut the winter bamboo shoots into small pieces and stir-fry in the oil pan for a while. Put the chicken paste into the pot, add onion, Jiang Mo, cooking wine, broth, refined salt and monosodium glutamate, stir well, add winter bamboo shoots and stir a few times.

Fish and leek stuffing

Ingredients: 700g peeled fish, 50g fat, 200g leek, 50g chopped green onion, and proper amount of cooking wine, Jiang Mo, refined salt, monosodium glutamate and broth.

Practice: Rinse the fish with clear water, remove the coarse thorns and chop them into fine mud on the chopping board. Cut the fat into fine grains and chop the leek. Take a deep pot, add fish paste and stock, open the pot, add cooking wine, onion, Jiang Mo, monosodium glutamate and refined salt, stir clockwise by hand, and finally add fat and leek.

How to bring out the tender and smooth meat stuffing: chop the pork belly into mud, add a little soy sauce, cooking wine, salt and sesame oil, and cut it into finely chopped onion and ginger paste. If the meat is thin, you can add some vegetable oil. Stir well. Then add a little water to the meat stuffing, continue to stir until the meat stuffing is elastic, then add water and stir again. Do this for about 3-4 times, and the meat stuffing will be sticky and elastic. Remember to add less water each time and more times. The meat stuffing made in this way is tender and delicious, whether it is stuffing or meatballs.

Pork stuffing with green vegetables:

Chop the vegetables and mix them with the prepared meat.

Carrot pork stuffing:

Slice the carrots and mix them with the prepared meat.

Mushroom stuffing:

Dice the fresh mushrooms and mix with the prepared meat stuffing.

Coriander dumpling stuffing

Ingredients: 250g coriander, pork stuffing150g.

Accessories: soy sauce, cooking wine, salt, monosodium glutamate and sesame oil.

Practice: 1. Wash coriander, drain and chop it, and mix in a little sesame oil for later use. 2. Put the pork stuffing into the pot, add all the seasonings and stir well. 3. Finally, add coriander powder and mix well.

Tip: 1. After chopped parsley, if there is a lot of water, you can squeeze out the vegetable juice with gauze, and the vegetable juice can be kept as stuffing. 2. Pork stuffing should be moderately fat and thin, and it is best to have a ratio of three fat and seven thin, so that the boiled dumpling stuffing will be fragrant.

Watermelon skin dumpling stuffing

The specific method is as follows: peel the watermelon, cut it into filaments, marinate it with salt for 30 minutes, then squeeze out the water, add seasonings such as onion, ginger, salt, monosodium glutamate and sesame oil, and finally add shrimp (not too much) to make the dumpling stuffing. Jiaozi is crisp and refreshing, with moderate sweetness and saltiness. My watermelon skin is not shredded, but chopped. The previous practice was to mix coarse salt with meat stuffing (no different from normal dumpling stuffing), and the jiaozi made was particularly refreshing.

Fennel jiaozi

Ingredients: (1) 1 cold water dough (about 2 cups of flour) (2) 1 fennel, 375g pork stuffing, 1 tbsp seasoning wine, 2 tbsps soy sauce, half a teaspoon salt, 2 tbsps water and 4 tbsps sesame oil.

Exercise 1. Divide the dough into small pieces and roll them into dumpling skins. 2. Wash fennel, remove the leaves and chop it, then chop the meat, mix it with all seasonings first, and then mix fennel for stuffing. 3. Put a little stuffing into each jiaozi bag, knead it into jiaozi, boil it in boiling water until it floats, add water twice, and then take it out to eat.

Tomato and egg dumpling stuffing

Ingredients: 300g of boiled eggs (fried) and 300g of tomatoes; The seasoning is 8g onion, 5g ginger, 6g salt, 5g sugar and sesame oil 10g.

Practice: 1. Scrambled eggs in the oil pan (tender). 2. Dice the tomatoes and remove the thinnest moisture. 3. Add seasoning and stir evenly clockwise. 4. Pack jiaozi quickly to prevent too much juice.

Jiaozi with chives and shrimps.

Ingredients: shrimp150g, lean pork150g, fresh leek150g.

Accessories: Jiang Mo, seasoning.

Practice: Cut the lean pork into 0.4 cm dices, add cooking wine and soy sauce, and marinate for more than 20 minutes. After taking the shrimp line, cut the diced meat with a small amount of soy sauce and cooking wine and marinate for 20 minutes (soy sauce for meat and soy sauce for shrimp). Chop leek into powder, add Jiang Mo, salt, monosodium glutamate, a small amount of spiced powder, proper amount of peanut oil, a small amount of sesame oil, soaked meat and shrimp, and stir well. Ha ha! It would be nice to have such a simple dumpling stuffing. Jiaozi is delicious.

Method for making refined brown sugar steamed dumplings

Ingredients: brown sugar, fat pork, starch

Practice: grease is over-oiled, and the grease is squeezed out, and the residue is reserved.

Mixing noodles: scalding noodles with boiling water. The dough mixing method of Yutong dumpling skin.

Mix brown sugar, oil residue and starch.

Roll the skin on the hot noodles, wrap it with sugar stuffing, knead it into a triangle, steam it in a pot and eat it while it is hot.

Features: sweet but not greasy, slippery but not sticky, avoid eating too much, difficult to digest.

Jiaozi's various folding methods

I. General jiaozi 1 1

Exercise:

1. Dumplings are laid flat on the table.

Put in stuffing

3. Pick up the dumpling skins on both sides from the middle.

4. Pinch the sides again.

Second, the general jiaozi 2.

Exercise: No.2

1. Spread the dumpling skin flat and add the stuffing.

2. Then pinch out wrinkles along one side

3. Enlarge the photo a little.

4. Until it is rubbed.

3.bobo jiaozi No.3

Exercise:

1. Spread the dumpling skin flat and add the stuffing.

2. Fold both sides of jiaozi in half, and then press it.

3. Press the jiaozi out of the ripple with a scraper (there are also hand presses, but the scraper is more convenient).

4. Repressed jiaozi.

Fourth, the clam jiaozi No.4

Exercise:

1. Spread the dumpling skin flat and add the stuffing.

2. Fold the skins on both sides in half and move closer to the middle.

3. Clamp both sides again

4. Knead into ripples. The following is the kneading method of jiaozi pattern.

V. Horseshoe jiaozi: No.5

Exercise:

1. Spread the dumpling skin flat and add the stuffing.

Pinch both sides

3. Bend both sides of jiaozi and move closer to the middle.

4. pinch it again.

Six, other overlapping methods

Sixi steamed dumplings

Take a dumpling skin and put it in the palm of your hand, and add a proper amount of meat. Knead the skin into an empty square with a square corner stuck in the middle. Square ones can be stuck with a little water with your fingers and put in soft spinach. Stir-fry the sliced egg skin, put the soft-cut mushroom powder and barbecue powder into four small mouths respectively, steam in the pot for about 8 minutes and take them out.

The so-called "four happiness" means that there are four dishes with different colors on the steamed dumplings, which can be changed according to your own preferences!

Fish-shaped jiaozi

Make a fist with your left hand, and your thumb and forefinger will stretch out naturally. Take a dumpling skin and put it in the stuffing. Fold the dumpling wrapper in half, with one side folded inward by about 1-2CM, then folded inward by 1-2CM after extrusion, then extruded, and repeated to the other side. Finally, when you close your mouth, pinch your tail up a little.

Yuanbaojiao

Take a dumpling skin and put it in the palm of your hand. Add a proper amount of stuffing and fold it into a semicircle. Pinch the middle to seal the right half of the dumpling skin and also seal the left half of the dumpling skin. Then bend both ends of jiaozi to the middle, pinch the edge of jiaozi at both ends, and make the edge of semicircle slightly upward.

Crescent jiaozi

Make a fist with your left hand, and your thumb and forefinger will stretch out naturally. Put a dumpling skin into the stuffing, pinch the right corner, gently push out the inner dumpling skin with your right thumb, fold the outer dumpling skin with your index finger, and pinch the folds with your right thumb. Repeat the above steps for the left jiaozi edge, and firmly pinch the seals at both ends. Does it look like a crescent moon?

Wallet jiaozi

Put a dumpling skin in the palm of your hand, put in a proper amount of stuffing, fold the dumpling skin in half and seal it into a semicircle, hold the upper right corner with your right thumb, pinch it thin, and press the thinned top down and down continuously to form a twist pattern until the left end is finished!

Small lock foot

Take a dumpling skin and put it in the palm of your hand, add a proper amount of stuffing, fold the dumpling skin in half and stand up. The index finger and thumb of both hands are pinched from the left and right ends of the dumpling skin to the middle, leaving a mouth in the middle naturally, and the left and right sides are folded in half, and the left part is folded in half and pinched firmly, forming creases on both sides.

Tips:

1. To make dumpling wrappers, the proportion of flour is 500g and water is 220g. Not too soft, it will not taste good in the pot.

2. After kneading the dough, knead it with a little force for a while, and jiaozi will be more stiff.

3. Replacing water with eggs will make jiaozi taste better.

4. jiaozi stuffing, meat, add the right amount of onion and Jiang Shui, stir well. This kind of meat stuffing will be more juicy in jiaozi.