China Pasta 6- How to cook jiaozi?

500g ground beef and spinach 1 kg shallots, 3 eggs 1 salad oil, 2 tablespoons sesame oil 1 tablespoon soy sauce, salt and pepper, and Jiang Mo 1 tablespoon.

working methods

1

First, prepare the dough of dumpling skin, prepare a big pot, pour in flour, dig a hole in the middle by hand, beat an egg, add salt and water, and then stir vigorously with a pair of chopsticks until the pot is full of small noodles and there is no flour, so you can prepare to knead the noodles by hand! This dough is relatively dry and will be laborious. Cover the dough and put it aside. You must "wake up" for at least 20 minutes before rolling!

2

Wake up the dough, put it on the workbench, sprinkle with flour, divide it into 4 pieces with a knife, knead each piece into a ball, take out one piece and knead it into a long strip, and cut it into small pieces with a knife, which can cut about 18 to 20 small dough, as shown in the figure. The other three pieces of dough should be put in a covered pot, or in a plastic bag like me, so that the dough will not dry.

three

Use a rolling pin to roll the dough into a round crust with a thicker center and thinner sides, wrap it with stuffing, knead it into a jiaozi shape, and patiently wrap it one by one until all the jiaozi are wrapped. This kind of dough and dumpling stuffing can make about 70-80 jiaozi.

four

Jiaozi's stuffing method can refer to my "Spinach Beef Steamed Bun" method. It's just that I put too much spinach in jiaozi and too much beef in steamed buns. Because Turkey is a Muslim country, there is no pork, otherwise the stuffing can change a lot, and there is no leek here, so my favorite pork leek can only be disappointed. I also often use zucchini or cucumber to rub silk and salt to squeeze out water instead of spinach. Many juices are delicious.

five

Prepare a large pot, usually a Chinese wok is enough. Add 2/3 water to boil, add about 20-25 jiaozi, and immediately scoop up the jiaozi with a spatula to avoid sticking to the bottom of the pot and boiling over high fire. Add two cups of cold water until the jiaozi floats, and then boil it for a while. Prepare the second pot and the third pot. This is how we eat while eating. Of course, you should prepare jiaozi dipping sauce, soy sauce, sesame oil, vinegar, Chili sauce, garlic paste, a little sugar, and a little chopped nine-story pagoda if you like.