How to adjust the stuffing without putting green onions?

Bao jiaozi is often not as delicious as the hotel. The dumplings in the hotel are thin and filled with juice. So how did they do it? Ok, I'll tell you a few tips, from mixing stuffing to kneading jiaozi and cooking jiaozi, and a few simple steps. After reading them, you can also package hotel style and delicious jiaozi. Today, take jiaozi, a Chinese cabbage with the most moisture, as an example, and introduce some tips you need to know in detail.

Ingredients: 500g pork, Chinese cabbage 1, 800g flour, 3 teaspoons refined salt, 50g oil, 30g onion ginger and soy sauce. The dosage of ingredients is for reference only.

1. Flour and water are mixed in a ratio of 2: 1 to form a slightly soft dough, which is kneaded evenly and coated for later use (please refer to the softness of the earlobe for the hardness of the dough). Before cutting the meat, ginger and onion were soaked in water 1 hour and made into onion Jiang Shui. Adding an appropriate amount of onion Jiang Shui to the pork stuffing can remove the fishy smell of the meat, make the meat stuffing soft and tender, and make the jiaozi soft and juicy.

2. Wash the pork, cut it into pieces and chop it with a knife. Bao jiaozi suggested chopping meat by hand. Chop Jiang Mo and chopped green onion into fine minced meat, and put the onion, ginger and cabbage together in the jiaozi for stronger fragrance.

3. Pour the soaked onion and ginger into the meat stuffing at the water's edge and stir vigorously with chopsticks.

4. After stirring evenly, the meat stuffing is in a relaxed state.

5. Add soy sauce, 30g oil and 2 teaspoons of refined salt to the meat stuffing and stir well.

6. Cover minced meat with plastic wrap and put it in the refrigerator for half an hour. The chilled meat is slightly solidified, so that the meat will not drip when wrapping jiaozi.

7. Wash and chop the cabbage during this time, adjust a little salt, and chop the cabbage into fine particles with a knife.

8. Squeeze out the chopped cabbage slightly and pour it into the chilled meat stuffing. Add the remaining oil and stir well. Adding the remaining refined salt, mixing Chinese cabbage with oil before adding refined salt can reduce the yield of Chinese cabbage.

9. After the dough is baked, take it out and knead it until it is soft and oily. Take a small piece of dough, knead it into dough strips and cut it into small pieces with a knife.

10. After the dough is flattened, roll it with a rolling pin into a dumpling wrapper with a little thickness in the middle and thinner around. Jiaozi is wrapped with meat stuffing, and the dumpling skin is thicker in the middle to prevent the meat stuffing from soaking the dumpling skin.

1 1. Dig a proper amount of prepared dumpling stuffing and put it in the middle of the dumpling skin.

12, hold the dumpling skin by hand, fold the dumpling skin in half, pinch it in the middle and hold it tightly.

13, put jiaozi's left corner in the jaws of his left hand, hold it with his forefinger and press it with his thumb; Press jiaozi on the other side with the thumb of the right hand, and at the same time, squeeze both hands to the middle. Press your thumb and forefinger hard with both hands to make Jiao Zi's stomach protrude.

14. Wrap the remaining dough and meat stuffing into jiaozi in turn. The wrapped dough can be quickly frozen in the refrigerator, and can be directly cooked in a boiling pot when eating.

15. Boil the water in the pot and put it into the jiaozi.

16. Gently push the jiaozi forward with the bottom of the spoon to prevent the bottom from sinking into the pot.

17, cover the pot and boil it, then add cold water twice, boil it for a few minutes until jiaozi's stomach swells and becomes fat, and then take it out.