What's the stuffing in your head? Jiaozi recommended five refreshing jiaozi practices.

Fu Tou jiaozi eats leeks, eggs and shrimp, pork and celery, cucumbers and eggs, pork and amaranth, beef and radish.

The first paragraph: leek, egg and shrimp dumplings.

Ingredients: 500g leek, 4-5 eggs, more than 0/0 prawn/kloc, 4-5 tablespoons cooked peanut oil (or other favorite oil), a little sesame oil, and proper amount of salt, flour and water.

Specific practices:

1. The first step of any jiaozi is to mix dough. Noodles should be made into dough with moderate hardness, then covered with plastic wrap or wet cloth and relaxed for use.

2. Beat the eggs, stir them evenly, put them in the oil pan, fry them into small pieces, and let them cool for later use.

3. Take prawns, take them out, then pick out the shrimp line and wash it for later use.

4. Wash and drain the leek, cut it into small pieces, put it in a larger basin, and chop the shrimp into pieces. Be careful to chop the shrimp, but don't chop it again, so that you can eat bigger shrimp.

5. Put the fried and cooled eggs in. Eggs must be cooled before adding leeks.

6. Add cooked oil and sesame oil, stir well, then add a little salt and mix well. This dumpling stuffing is ready. Simple, right?

7. Immediately after the stuffing is adjusted, wrap the jiaozi, knead the jiaozi noodles into long strips, cut them into small doses, and roll them into dumpling wrappers with slightly thicker middle and thinner edges.

8. Wrap the jiaozi one by one, boil the water in the pot, then put it in the jiaozi, and gently turn the shell along the pot with a colander to prevent jiaozi from sticking to the bottom. Jiaozi did a good job. It takes two or three minutes to cook.

The second paragraph: jiaozi stuffed with pork and celery

Ingredients: pork sandwich 500g, celery 1000g, onion ginger, cooked peanut oil, spiced powder, 2 tablespoons soy sauce, sesame oil, salt, flour and water.

Steps:

1, first put the dough in and simmer, and the dough should be moderate in hardness; Choose celery leaves, we only use celery stems here, and the leaves can be cold or made into soup or fried eggs, so don't waste them.

2. Boil the clear water, blanch the celery stalks in boiling water until the celery stalks are slightly soft, remove and drain for later use. When wrapping jiaozi with celery, blanch it in water to avoid the raw celery being hard to digest. Let the celery cool naturally after taking it out.

3. Chop the pork sandwich, add soy sauce, salt and minced onion and ginger, mix well and marinate for a while.

4. After the celery is cooled, cut into inches, put it together with the meat stuffing, and add cooked peanut oil, salt, spiced powder and sesame oil. After stirring evenly, the dumpling stuffing is evenly mixed. A little spiced powder is enough, and you can do without it. Too much will mask the aroma of celery.

5. Wrap jiaozi one by one. When rolling the dumpling skin, it is slightly thicker in the middle and slightly thinner around, so the thickness of the whole dumpling skin cannot be uniform. You can eat it when it is cooked!

The third paragraph: jiaozi with cucumber and egg stuffing.

Ingredients: 3 cucumbers, 5 eggs, 3 tablespoons of cooked peanut oil, half a onion, sesame oil 1 tablespoon, a little white pepper, proper salt, proper flour and proper water.

Specific practices:

1. Wash cucumber, wipe filaments and wring out water.

2. Cucumber juice is used to mix noodles, while pouring it into flour and stirring it into flour.

3. At first, knead into a dough with moderate hardness and relax for half an hour.

4, the eggs are scattered, fried into small pieces to cool for use.

5. Shred cucumber, add eggs, white pepper, chopped green onion and cooked peanut oil, mix well, then add salt, and finally mix well.

6. Divide the dough into small portions, roll it out and cook it. Delicious and ready-made.

The fourth paragraph: jiaozi stuffed with pork and amaranth.

Ingredients: 400g pork stuffing, 800g wild amaranth, 5g green onion 1, 5g Jiang Mo, 2 tablespoons soy sauce, 5 tablespoons egg 1, cooked peanut oil, appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of flour and appropriate amount of clear water.

Specific practices:

1. Mix the jiaozi noodles first: add water to the flour and knead it into a dough with moderate hardness, and relax it for more than half an hour.

2. While relaxing in jiaozi, let's prepare dumpling stuffing. Soak amaranth in light salt water for ten minutes. Because it is a wild vegetable, it is safer to sterilize with light salt water.

3. Boil the water, blanch the amaranth in the pot until it changes color, remove it and drain it.

4. After drying until it is not hot, squeeze the amaranth, take it out and drain it, and chop it up.

5. Add Jiang Mo, eggs, soy sauce and salt into the pork stuffing.

6. Stir the pork stuffing evenly in one direction.

7. Put the chopped amaranth into the pork stuffing.

8. Add cooked peanut oil, salt and sesame oil, and put chopped green onion in.

9. Stir well. Stir this filling well.

10, at this time, the dough is almost loose, divided into small portions, rolled out and wrapped.

1 1. Boil the water. Boil the water in the jiaozi. Stir gently along the edge of the pot with a spoon to prevent it from sticking to the pot. Cover the pot and boil. After boiling, add half bowl of cold water. Repeat this action three times.

The fifth paragraph: jiaozi stuffed with beef and radish.

Ingredients: 800g of beef, about 1 000g of white radish, ginger 1 slice, scallion1root, 4 tablespoons of soy sauce, half a tablespoon of allspice powder, 4 tablespoons of cooked oil, a little sesame oil, and a proper amount of salt, flour and water.

Specific practices:

1, the first step to wrap jiaozi is to mend the noodles and put them aside.

2. Cut the beef into minced meat. If you want to save trouble and buy ready-made beef stuffing, you'd better chop more knives when you go home.

3. Add minced onion and ginger, soy sauce, spiced powder and proper amount of salt into the minced beef stuffing.

4. Mix the minced meat from the previous step and marinate for ten minutes.

5, white radish washed and peeled, sliced and shredded and finally chopped, put in a large bowl, add a little salt and let it marinate.

6. In a short time, the radish is salted with a lot of water, and the water should not pour out. We use it to draw water to make beef stuffing, and the nutrition will not be lost. And radish water will be used to fill the stuffing, and the meat stuffing is sweet and delicious.

7. Stir the meat in one direction while pouring the radish, and the meat will soon eat the water.

8. Then put the radish into the meat stuffing, add the cooked oil to moisten the meat stuffing, and finally pour in a little sesame oil and mix well to add flavor to the stuffing. This dumpling stuffing is ready.

9. Then wrap jiaozi one by one and cook it. Jiaozi is delicious, and the beef is neither hard nor firewood, which is especially fragrant.