How, jiaozi?

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.

Jiaozi stuffed with fish and leek.

Jiaozi's stuffing

Jiaozi's 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.

Tip: 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.

Jiaozi stuffed with coriander

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 stuffing jiaozi

The specific method is as follows: peel the watermelon, cut it into filaments, marinate it 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), so that the dumpling stuffing is ready. 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.

Practice: 1. The dough is divided into small pieces and rolled 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.