The making process of dumplings

The production process in jiaozi is as follows:

Material preparation: 500g lean meat, one carrot, half corn, seven horseshoes, 30g dumpling skin, one garlic, appropriate amount of pepper, appropriate amount of coriander, appropriate amount of salt, appropriate amount of pepper, half a spoon of soy sauce, one spoon of soy sauce, one spoon of oyster sauce, 50g of olive oil, three spoons of aged vinegar, and appropriate amount of sesame oil.

1. Prepare jiaozi fillings, such as lean meat, corn, carrots and horseshoes, and clean all the prepared materials.

2, all ingredients are chopped, but not too broken, it must be granular. Add salt, pepper, soy sauce, soy sauce and oyster sauce, then pour in olive oil and stir well for later use.

3. Chop garlic, pepper and coriander, put them in a bowl, pour in proper amount of aged vinegar, soy sauce and sesame oil, and stir well to make dipping sauce for later use.

4. Take out a bought dumpling skin and put a proper amount of meat in the middle. On the side that needs to be folded in half, dip your fingers in the right amount of water to make it easy to paste, and then stick the center together. Stick the unbonded part on the right side to the front to leave extra space for the back. Glue the left side in the same way. You can see that the front of jiaozi has taken shape.

5. The protruding parts on both sides are pressed downwards from the middle, so that the redundant dumpling skins are bonded to both sides. At this time, jiaozi has been formed. Finally, use your thumb and forefinger to stick all the glued holes firmly to prevent the meat from leaking out when cooking, and a jiaozi will be ready.