Method for wrapping jiaozi
Mix flour: put some salt in a cup of warm water and an egg in flour. Water should be slowly poured into the basin, and chopsticks should be constantly stirred. When you feel that there is no dry flour, it is a knot in one's heart, you can start kneading. Knead the noodles hard until the noodles are smooth. At this time, smooth and smooth is the best state.
Mix stuffing: If four people eat it, about a catty of meat stuffing is enough. Add salt, monosodium glutamate, Jiang Mo, soy sauce, cooking wine, sesame oil, water (broth is best), and you can also add some peppers or something. Stir clockwise and feel everything merge together.
Cutting vegetables: choose your favorite vegetables, usually Chinese cabbage with a little leek. Chop leek and Chinese cabbage. Chop and squeeze the water with gauze. Then put the leek into the meat and stir it. If it's light, add some salt and the dumpling stuffing will be ready.
Rolling: Take out the proofed dough, knead it into long strips and cut it into small pieces with a knife. Rub into a flat shape by hand. When rolling with a rolling pin, pay attention to the thick middle and thin edges. Thick in the middle to prevent dumpling stuffing from leaking, thin in the side and delicious.
Bao jiaozi: Put the dumpling stuffing in the center of the skin. Don't put too much stuffing if you are not skilled. Pinch the middle first, then pinch the sides, and then squeeze the edges of the dumpling skin from the middle to the sides, so that jiaozi won't leak soup when cooking.
All the steps to wrap jiaozi, starting with dough mixing.
Made in jiaozi:
Noodles: a cup of warm water, some salt in the water and an egg in the flour. Water should be slowly poured into the basin, and chopsticks should be constantly stirred. When you feel that there is no dry flour, it is a knot in one's heart, you can start kneading. Knead the noodles hard until the noodles are smooth. At this time, smooth and smooth is the best state.
Mix stuffing: If four people eat it, about a catty of meat stuffing is enough. Add salt, monosodium glutamate, Jiang Mo, soy sauce, cooking wine, sesame oil, water (broth is best), and you can also add some peppers or something. Stir clockwise and feel everything merge together.
Cutting vegetables: choose your favorite vegetables, usually Chinese cabbage with a little leek. Chop leek and Chinese cabbage. Chop and squeeze the water with gauze. Then put the leek into the meat and stir it. If it's light, add some salt and the dumpling stuffing will be ready.
Rolling: Take out the proofed dough, knead it into long strips and cut it into small pieces with a knife. Rub into a flat shape by hand. When rolling with a rolling pin, pay attention to the thick middle and thin edges. Thick in the middle to prevent dumpling stuffing from leaking, thin in the side and delicious.
Bao jiaozi: Put the dumpling stuffing in the center of the skin. Don't put too much stuffing if you are not skilled. Pinch the middle first, then pinch the sides, and then squeeze the edges of the dumpling skin from the middle to the sides, so that jiaozi won't leak soup when cooking.
Jiaozi: Boil a pot of boiling water. After the water boils, add jiaozi and stir it in time (clockwise) to prevent jiaozi from sticking together in the water. Change the big fire into a small one, cover the pot and cook until jiaozi floats on the water.
Dumpling stuffing making
Dumpling stuffing is mainly divided into meat stuffing and vegetarian stuffing.
Before cooking, add a little water to the bought meat stuffing, and then add chopped green onion, Jiang Mo, pepper noodles or five-spice powder, miso, salt, a little soy sauce, cooking wine, etc. If it is not too greasy, you can also add some vegetable oil, but if the meat stuffing is fat enough, you can save it. Then stir evenly in one direction, and then adjust the salinity. 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.
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 tender and smooth meat stuffing;
Chop pork belly into mud, add a little soy sauce, cooking wine, salt and sesame oil, and cut into chopped green onion and ginger. 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 green vegetables and mix with the prepared meat stuffing.
Carrot pork stuffing: carrots are cut into filaments and mixed with prepared meat stuffing.
Mushroom meat stuffing: fresh mushrooms are diced and mixed with prepared meat stuffing.
Coriander dumpling stuffing
Ingredients: 250g coriander, pork stuffing150g.
Accessories: soy sauce, cooking wine, salt, monosodium glutamate and sesame oil.
Exercise:
1. Wash coriander, drain the mud and chop it up, 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.
Jiaozi n-fold method
Jiao Bo
Put a dumpling skin in the palm of your hand, put a proper amount of stuffing in it, fold the dumpling skin in half and seal it into a semicircle, hold the forefinger slightly in front of your thumb, push the dumpling skin slightly forward and fold it in half at the edge of the dumpling skin with your forefinger, repeatedly fold it to the top of the right end and let go, and a bobo jiaozi will be completed.
Clam jiaozi
Take a dumpling skin and put it in the palm of your hand. Add a proper amount of stuffing and stir well. ......
How do you want the dough wrapped in jiaozi to be delicious?
Ingredients: jiaozi powder, water, eggs and salt.
Methods/steps:
1, flour with a little salt, jiaozi flour or ordinary flour will do;
2. Add an egg white;
3. Start kneading the dough with cold water, first add a small amount of water and mix the flour into dough bumps;
4. Press the dough bumps together again and rub the dough hard;
5. Knead the noodles into dough;
6. Dip some water on the dough by hand, and then continue to knead;
7. After repeated for 2-3 times, the dough has no dry bumps; Cover the pot to prevent water evaporation, and wake up for about 30 minutes;
How to live in jiaozi noodles?
Prepare jiaozi powder or high gluten powder, a bowl of warm water, and put some salt in the water. Water should be slowly poured into the basin, and chopsticks should be constantly stirred. When you feel that there is no dry flour, it is all acne, you can start working. Rub the noodles hard until the noodles are smooth and happy. At this time, a stable basin is the best state.
Note: live ahead of time, because there is a process of "waking up". It is best to live well in the morning and pack your bags in the afternoon.
Cover the top pan to prevent the water from evaporating.
The dough should be hard but not soft. Put it in a pot and cover it for 30 minutes. Dough should be "awake" so that it can be rolled, wrapped and not broken.
How does Bao jiaozi mix noodles?
Pour water into the prepared white flour with warm water, stirring with one hand and stirring with the other.
It is necessary to master noodles. They can be too dry, but you can't drink too much water. Otherwise, the noodles will be too hot.
Cover the noodles with a pot or wrap them with plastic wrap to prevent them from drying out.
Just for half an hour.
How to quickly freeze noodles in jiaozi?
Hello! Just add a little more water to the dough as usual! Frozen jiaozi is the easiest to lose water and burst! If you are softer, you will be better! I wish you happiness!
How to live in jiaozi noodles?
To make up jiaozi noodles, it is advisable to add water several times, and stir the noodles evenly and thoroughly, with moderate hardness. Cover with a damp cloth and simmer. For example, if an egg is added to the dough, the protein contained in the dumpling skin will solidify and shrink when boiled. After taking out the pot, the dumpling skin will quickly collect water, and it will taste strong and beautiful without sticking to the hands.
How should Bao jiaozi mix noodles?
You don't need boiled water, but the noodles should be a little harder, because they are cooked in jiaozi (if they are pure steamed dumplings, they can be a little more Microsoft). First, add a proper amount of water (not too much) to the flour and mix well. At this time, some dry flour may be mixed. Add water slowly bit by bit until all the dry flour has been mixed in. Until the surface is not sticky.
How to wrap jiaozi with dough?
The sooner you wake up after wrapping jiaozi's face, the better (the "as long as possible" here is not indefinite. Usually one night is enough). If we want to wrap jiaozi, all we have to do is mix the noodles the night before, put them in the fresh-keeping compartment of the refrigerator, and take them out and knead them the next day. This is a secret that my husband and aunt told me.
Or put the mixed noodles in the refrigerator (of course, even if it is frozen for too long, it will go bad, but it is very convenient). You can take it out and melt it when you want to wrap it. This is the way a friend who runs a hotel told me.
Jiaozi made of this kind of bread is very soft and doesn't like to stick together when cooking. It is very useful.
I hope it helps you.
How does Bao jiaozi mix noodles?
A kilo of noodles is close to the ratio of six to two waters, with less water and softer noodles, depending on personal preference. I suggest jiaozi be soft. When adding water, it is not a one-time addition, but a little addition, while stirring. Jiaozi just needs cold water. When it's almost done, you can start mixing noodles. If you think there is less water, add more.
If it is the first time to try, add water slowly and add some flour to prevent too much water. Try a few more times and you will have experience.