Pork dumplings with leek(jiu cai zhu rou jiao zi )

Pork dumplings with leek

Introduction:

"Jiaozi is a kind of food loved by Chinese people. As the saying goes, it's not as good as jiaozi. But there are also some tips for making dumplings: first, you should wake up your dough so that you can roll the skin and make a good dumpling without breaking it. Second, when mixing the stuffing, if you use all the stuffing, you should pay attention to "pumping" water into the stuffing. The water should be added slowly and stirred in one direction with chopsticks. If you have more lean meat, you can put more water; if you have more fat meat, you should put less water. Then add onion, soy sauce, ginger, chicken essence, etc. to mix well, and finally put salt. The dumplings made in this way are full of soup and delicious. How to make dumpling stuffing: if you use meat and vegetable stuffing, you'd better use raw vegetables. If you have soup after chopping vegetables, you can squeeze it slightly to prevent leakage when making dumplings. After the chopped vegetables and meat are put together, don't stir them too much. If you stir them too much, they will produce soup. After the soup, you can mix some flour. In winter, you can take it outside to cool down, and the oil will thicken as soon as it condenses. The ratio of meat to vegetables should be appropriate, generally 1:1 or 1:0.5. Dumpling stuffing with vegetables, not only taste good, but also more comprehensive nutrition. At the same time, vegetables are long cellulose, which can promote human gastrointestinal peristalsis and prevent excessive meat food from affecting digestion and absorption. "

Production steps:

Step 1: raw materials: leek, pork, ginger, soy sauce, Chicken salt, thirteen flavor flour, egg flavor, cooking wine

Step 2: flour with cold water and egg water

Step 3: mix into dough, cover with plastic film and let stand for half an hour

Step 4: clean the leeks and drain the water. Cut leeks and ginger into small pieces. Cut pork into small pieces, chop into mud, add soy sauce, cooking wine mix well.

Step 5: leek, ginger, into the meat mixture, add thirteen incense, chicken essence, sesame oil mix. Finally, when making dumplings, put salt again, so that leeks don't get water and nutrients don't lose

Step 6: cut the dough and rub into long strips. Cut into evenly sized tablets. Press flat with your hand.

Step 7: roll it into thin skin.

Step 8: put on the stuffing and wrap it.

Step 9: put water in the pot and bring to a boil. Put dumplings in and bring to a boil over high heat. Add cold water and bring to a boil. The dumplings will swell and float 2-3 times.

Step 10: thin skin and fragrant stuffing

Materials required:

Leeks: moderate

Flour: right amount

Ginger: right amount

Eggs: right amount

Soy sauce: right amount

Sesame oil: appropriate amount

Chicken essence: appropriate amount

Cooking wine: moderate

Thirteen spices: appropriate amount

Salt: right amount

Note: when making dumplings, put salt again, so that leeks don't come out of water and nutrients don't lose. I always use egg white and noodles, which are delicious. When cooking dumplings, put a little salt in the water, dumplings do not break, taste good.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: Original

Chinese PinYin : Jiu Cai Zhu Rou Jiao Zi