How to make fresh meat jiaozi?

Material: glutinous rice flour 2000g pork (fat and thin) 1250g.

Seasoning: salt 4 g, sugar 3 g, monosodium glutamate 3 g, sesame oil 3 g, 10 g vegetable oil, 30 g each.

The practice of fresh meat jiaozi:

1. Fresh pork, salt, sugar, monosodium glutamate, sesame oil and vegetable oil are made into fresh meat stuffing. Then 500 grams of water mill powder and 100 grams of cold water are kneaded into cakes, cooked in a boiling water pot, cooled with cold water, kneaded into remaining water mill powder, and 300 grams of water is kneaded into smooth dough.

2. Roll the dough into long strips, choose 25g blanks each, roll them into a round shape, roll them with your fingers and knead them into a pot shape (the bottom and both sides should be even in thickness), add 15g fresh meat stuffing, and knead them into green dumplings.

3. Put water in the pot, put down the jiaozi after boiling, and stir it at the bottom of the pot from time to time with the back of the iron spoon to prevent jiaozi from sticking to each other or sticking to the bottom of the pot. Cook for about 10 minutes. When the water boils and the dumplings float jade, add some cold water to the pot to keep the water from boiling and let the dumplings stew for 3 to 4 minutes.

For more information about fresh meat jiaozi, you can go to Mint.com Food Library/Restaurants/Fresh Meat Tangtuan.