Detailed explanation of filling method of radish, pork and fungus dumplings

Flour 500

Pork 500

Radish, fungus and onion, depending on personal preference.

Some onions and ginger.

Proper amount of old pump

Practice of radish, fungus, onion and pork jiaozi

knead flour into dough

Wake up

1 minced meat, directly buy minced meat and chop it with onion, ginger and old salt. This minced meat will smell good.

2 Radish, clean with a brush, chop with a knife, and squeeze the water out of the radish with gauze.

Auricularia auricula, onion, onion, chopped.

Stir the vegetable stuffing and add salt.

Burn a proper amount of oil, add pepper and stir-fry until fragrant, then pour the oil into the vegetable stuffing.

Stir the vegetable stuffing. It tastes salty.

3 Mix the meat and vegetables evenly.

dumpling wrapper

1 the dough can be cut with a knife, and the handmade dough can be cut with your fingers, and a piece of pure handmade dough will pass.

2 roll the skin, roll the skin around.

Rice noodles are shown in the picture.

make dumplings

Different places have different practices, and it is a kind of Shanxi-style jiaozi.

The picture shows noodles mixed with vegetable juice.

boil

Finished product, ready-to-eat or refrigerated.

skill

1 weak meat. I suggest buying both fat and thin. Jiaozi, which is light and lean, is not fragrant.

The meat must be chopped with onion and ginger when it comes back. You can smell the fragrance after cutting.

For fillings such as radish and cabbage, most of the water should be squeezed out, otherwise there will be a lot of water when wrapping, and it is not easy to close.

Remember to knead the dough several times before slicing, preferably in the morning, and then when you wake up, but not too soft.

Five people don't like to eat jiaozi with big ears, and they are all full.

6. It is suggested that meat and vegetables should be shared equally.