How, jiaozi?

All the steps to wrap jiaozi, starting with dough mixing.

Made in jiaozi:

Noodles: a cup of warm water, some salt in the water and an egg in the flour. Water should be slowly poured into the basin, and chopsticks should be constantly stirred. When you feel that there is no dry flour, it is a knot in one's heart, you can start kneading. You should rub it hard until the surface is smooth. At this time, a stable basin is the best state.

Mix stuffing: If four people eat it, about a catty of meat stuffing is enough. Add salt, monosodium glutamate, Jiang Mo, soy sauce, cooking wine, sesame oil, water (broth is best), and you can also add some peppers or something. Stir clockwise and feel everything merge together.

Cutting vegetables: choose your favorite vegetables, usually Chinese cabbage with a little leek. Chop leek and Chinese cabbage. Chop and squeeze the water with gauze. Then put the leek into the meat and stir it. If it's light, add some salt and the dumpling stuffing will be ready.

Rolling: Take out the proofed dough, knead it into long strips and cut it into small pieces with a knife. Rub into a flat shape by hand. When rolling with a rolling pin, pay attention to the thick middle and thin edges. Thick in the middle to prevent dumpling stuffing from leaking, thin in the side and delicious.

Bao jiaozi: Put the dumpling stuffing in the center of the skin. Don't put too much stuffing if you are not skilled. Pinch the middle first, then pinch the sides, and then squeeze the edges of the dumpling skin from the middle to the sides, so that jiaozi won't leak soup when cooking.

Jiaozi: Boil a pot of boiling water. After the water boils, add jiaozi and stir it in time (clockwise) to prevent jiaozi from sticking together in the water. Change the big fire into a small one, cover the pot and cook until jiaozi floats on the water.

Dumpling stuffing making

Dumpling stuffing is mainly divided into meat stuffing and vegetarian stuffing.

Before cooking, add a little water to the bought meat stuffing, and then add chopped green onion, Jiang Mo, pepper noodles or five-spice powder, miso, salt, a little soy sauce, cooking wine, etc. If it is not too greasy, you can also add some vegetable oil, but if the meat stuffing is fat enough, you can save it. Then stir evenly in one direction, and then adjust the salinity. You can also add sesame oil if you like, depending on your personal taste. After a while, minced meat can be wrapped in jiaozi. You can also use this method to make beef and mutton stuffing.

Chicken and winter bamboo shoots stuffing

Ingredients: chicken breast 750g, clean winter bamboo shoots100g, chopped green onion 50g, sesame oil, Jiang Mo, refined salt, monosodium glutamate and broth.

Practice: Wash and chop the chicken breast into fine mud, cut the winter bamboo shoots into small pieces and stir-fry in the oil pan for a while. Put the chicken paste into the pot, add onion, Jiang Mo, cooking wine, broth, refined salt and monosodium glutamate, stir well, add winter bamboo shoots and stir a few times.

Fish and leek stuffing

Ingredients: 700g peeled fish, 50g fat, 200g leek, 50g chopped green onion, and proper amount of cooking wine, Jiang Mo, refined salt, monosodium glutamate and broth.

Practice: Rinse the fish with clear water, remove the coarse thorns and chop them into fine mud on the chopping board. Cut the fat into fine grains and chop the leek. Take a deep pot, add fish paste and stock, open the pot, add cooking wine, onion, Jiang Mo, monosodium glutamate and refined salt, stir clockwise by hand, and finally add fat and leek.

How to bring out tender and smooth meat stuffing;

Chop pork belly into mud, add a little soy sauce, cooking wine, salt and sesame oil, and cut into chopped green onion and ginger. If the meat is thin, you can add some vegetable oil. Stir well. Then add a little water to the meat stuffing, continue to stir until the meat stuffing is elastic, then add water and stir again. Do this for about 3-4 times, and the meat stuffing will be sticky and elastic. Remember to add less water each time and more times.

The meat stuffing made in this way is tender and delicious, whether it is stuffing or meatballs.

Pork stuffing with green vegetables: Chop the green vegetables and mix with the prepared meat stuffing.

Carrot pork stuffing: carrots are cut into filaments and mixed with prepared meat stuffing.

Mushroom meat stuffing: fresh mushrooms are diced and mixed with prepared meat stuffing.

Coriander dumpling stuffing

Ingredients: 250g coriander, pork stuffing150g.

Accessories: soy sauce, cooking wine, salt, monosodium glutamate and sesame oil.

Exercise:

1. Wash coriander, drain the mud and chop it up, and mix in a little sesame oil for later use.

2. Put the pork stuffing into the pot, add all the seasonings and stir well.

3. Finally, add coriander powder and mix well.

Tip:

1. After chopped parsley, if there is a lot of water, you can squeeze out the vegetable juice with gauze, and the vegetable juice can be kept as stuffing.

2. Pork stuffing should be moderately fat and thin, and it is best to have a ratio of three fat and seven thin, so that the boiled dumpling stuffing will be fragrant.

Jiaozi n-fold method

Jiao Bo

Put a dumpling skin in the palm of your hand, put a proper amount of stuffing in it, fold the dumpling skin in half and seal it into a semicircle, hold the forefinger slightly in front of your thumb, push the dumpling skin slightly forward and fold it in half at the edge of the dumpling skin with your forefinger, repeatedly fold it to the top of the right end and let go, and a bobo jiaozi will be completed.

Clam jiaozi

Take a dumpling skin and put it in the palm of your hand. Add a proper amount of stuffing and stir well. ......

Method for wrapping jiaozi

Mix the dough: put some salt in a cup of warm water and an egg in the flour. Water should be slowly poured into the basin, and chopsticks should be constantly stirred. When you feel that there is no dry flour, it is a knot in one's heart, you can start kneading. Knead the noodles hard until the noodles are smooth. At this time, smooth and smooth is the best state.

Mix stuffing: If four people eat it, about a catty of meat stuffing is enough. Add salt, monosodium glutamate, Jiang Mo, soy sauce, cooking wine, sesame oil, water (broth is best), and you can also add some peppers or something. Stir clockwise and feel everything merge together.

Cutting vegetables: choose your favorite vegetables, usually Chinese cabbage with a little leek. Chop leek and Chinese cabbage. Chop and squeeze the water with gauze. Then put the leek into the meat and stir it. If it's light, add some salt and the dumpling stuffing will be ready.

Rolling: Take out the proofed dough, knead it into long strips and cut it into small pieces with a knife. Rub into a flat shape by hand. When rolling with a rolling pin, pay attention to the thick middle and thin edges. Thick in the middle to prevent dumpling stuffing from leaking, thin in the side and delicious.

Bao jiaozi: Put the dumpling stuffing in the center of the skin. Don't put too much stuffing if you are not skilled. Pinch the middle first, then pinch the sides, and then squeeze the edges of the dumpling skin from the middle to the sides, so that jiaozi won't leak soup when cooking.

How does Bao jiaozi mix noodles? How long does it take for noodles to be used together?

You don't need boiled water, but the noodles should be a little harder, because they are cooked in jiaozi (if they are pure steamed dumplings, they can be a little more Microsoft). First, add a proper amount of water (not too much) to the flour and mix well. At this time, some dry flour may be mixed. Add water slowly bit by bit until all the dry flour has been mixed in. Until the surface is not sticky.

How to wrap jiaozi with dough?

The sooner you wake up after wrapping jiaozi's face, the better (the "as long as possible" here is not indefinite. Usually one night is enough). If we want to wrap jiaozi, all we have to do is mix the noodles the night before, put them in the fresh-keeping compartment of the refrigerator, and take them out and knead them the next day. This is a secret that my husband and aunt told me.

Or put the mixed noodles in the refrigerator (of course, even if it is frozen for too long, it will go bad, but it is very convenient). You can take it out and melt it when you want to wrap it. This is the way a friend who runs a hotel told me.

Jiaozi made of this kind of bread is very soft and doesn't like to stick together when cooking. It is very useful.

I hope it helps you.

How does Bao jiaozi mix noodles?

Pour water into the prepared white flour with warm water, stirring with one hand and stirring with the other.

It is necessary to master noodles. They can be too dry, but you can't drink too much water. Otherwise, the noodles will be too hot.

Cover the noodles with a pot or wrap them with plastic wrap to prevent them from drying out.

Just for half an hour.

Do you wrap jiaozi in cold water, warm water or boiled water?

Various dough mixing techniques

1. cold water dough

Food suitable for making cold water dough.

Cold water dough is a kind of water-mixed dough mixed with water at a temperature below 30℃, commonly known as cold water surface. Because the flour is mixed with cold water or low-temperature water, protein in the flour can't undergo thermal denaturation, thus forming more and stronger gluten. Starch does not swell and gelatinize at low temperature, so the dough formed is firm, tough, tensile and stiff, also known as "dead noodles".

The characteristics of cold water surface are that the finished product is white in color, refreshing and chewy, and not easy to break. Generally suitable for boiling, flipping, frying and frying, such as jiaozi, noodles, spring rolls, pearl soup, pancakes and so on.

And cold water dough.

The method of making cold water surface is to pour flour into a basin or chopping board and mix it with cold water or water with low water temperature (add some salt to cold water in summer, because salt can enhance the strength and gluten of dough, and mix it with water slightly higher than normal temperature in winter), and stir while adding water. Water can't be stirred at one time, because there is too much water to stir at one time, the powder can't be sucked in at one time, the water overflows and loses moisture, and the stirring is uneven. Therefore, water should be added in stages, and the mixing ratio of flour and water is about 2: 1. Stir face-to-face with water to make snowflakes, pound them vigorously and knead them repeatedly until the dough is very smooth and not sticky.

After the dough is made, it must be placed on the chopping board, covered with a clean wet cloth, and let stand for a period of time, that is, "noodles." The baking time is generally 10- 15 minutes, and some of them can reach half an hour.

2. Warm dough

Food suitable for making hot dough.

The dough made of flour and warm water at 50℃-70℃ is called warm water dough. Because the water temperature is higher than that of cold water, the diffusion of water molecules is accelerated, which limits the formation of gluten texture, but increases the water absorption of starch. The gluten, toughness and elasticity of this dough are lower than those of cold water, and the color of the dough is not as good as that of cold water.

Warm water and dough are characterized by softness, strength, plasticity and easy molding; It is not easy to lose shape after cooking, with moderate taste and white color. This feature is especially suitable for making steamed cakes of various colors (jiaozi), such as Chinese cabbage cakes, goldfish cakes, four-wedding cakes and so on.

And warm dough.

The preparation of warm water surface is to put flour into a pot or chopping board and add appropriate amount of warm water. The water temperature should be accurate. Too high will cause starch gelatinization or obvious protein denaturation. Too low will cause starch swelling and protein invariance. Too high or too low can not achieve the characteristics of warm water surface. The amount of water added should be based on the different requirements of varieties, so that water and flour can be fully combined. After the dough is initially formed, it should be spread or cut on the panel, let the hot air out, completely cool, and then thoroughly knead.

3. Hot water dough

Food suitable for making hot water dough.

Hot water dough is also called boiled water dough or hot noodles. The water temperature of the dough is generally above 80℃. Under the action of hot water, protein in flour coagulates and decomposes water, so gluten is destroyed, starch absorbs a lot of water and expands into paste and decomposes monosaccharide and disaccharide. Therefore, the hot water dough is waxy and weak, and the finished product is translucent and has poor color, but it is delicate, sweet and easy to mature after heating.

Hot water concord is suitable for making steamed dumplings, steamed dumplings, pot stickers, pancakes and oil cakes.

And hot water dough.

The method of making hot water dough is to pour flour into a basin, heat the water (above 80℃) and stir it with a flour stick. Stir quickly while pouring water, especially in winter, in order to make the noodles cook evenly. Water consumption should be fully mixed at one time in the preparation process, and it should not be prepared after caking. Because it is difficult to knead the dough evenly after adding hot water. If it is too soft (mixed with too much water), adding flour is not easy to make up, which also affects the properties of the dough and sticks to the teeth when eating. When kneading dough for the last time, be sure to sprinkle cold water and knead it into dough. Its function is to make the product taste waxy but not sticky. After the dough is mixed, it needs to be cut into small pieces to dry, so that its heat can be emitted. Cover it with a wet cloth after cooling.

* How to knead dough well

Correct dough mixing method (three-step water adding method): You can't add enough water at one time when mixing dough. Pour flour into a basin or panel, dig a concave pool in the middle, slowly pour in water, and stir slowly with chopsticks. When the water is absorbed by the flour, it is repeatedly rubbed and stirred by hand, so that the flour becomes many small pieces, commonly known as "snowflake noodles". In this way, the flour will not drip everywhere because it is too late to suck, nor will it stick to the hands and pots with batter. Then sprinkle water on the "snowflake flour" and stir it by hand to make a massive dough, which is called "grape flour". At this time, the flour has not absorbed enough water and its hardness is relatively high. You can knead the dough into a ball and then stir it. ......

How should Bao jiaozi mix noodles?

You don't need boiled water, but the noodles should be a little harder, because they are cooked in jiaozi (if they are pure steamed dumplings, they can be a little more Microsoft). First, add a proper amount of water (not too much) to the flour and mix well. At this time, some dry flour may be mixed. Add water slowly bit by bit until all the dry flour has been mixed in. Until the surface is not sticky.

Ask the master to show the methods and skills of jiaozi noodles and noodles.

Make dumpling skins?

Traditionally, these three kinds of jiaozi skins are made of medium gluten flour and water. Among them, jiaozi's skin is cold water, which is made of cold water and flour. The skin of cold water is elastic and resistant to boiling, so jiaozi can roll in the water without breaking. Steamed dumplings and pot stickers are covered with hot noodles, which are relatively inelastic but soft. Even when fried, they are crisp and delicious. Because the ready-made dumpling wrappers are all pressed by machines, and some of them are added with high-gluten flour, which has less water and tastes very strong. It is also convenient and easy to buy ready-made dumpling wrappers. Basically, the weight of dumpling skin is the same as the weight of stuffing, that is, 600 grams of stuffing (final adjusted weight) needs to be wrapped with 600 grams of skin.

The water consumption of each brand of flour is different, so the water added is slightly different from that of dough. Basically, 2 cups of flour should be close to 1 cup of water (about 1/5 cups should be reserved, and it should be replenished slowly according to the situation). All cold water is added to the cold water surface, and when cooking hot noodles, 2/3 of the water is hot water. First, pour it into flour evenly, stir it with chopsticks, and after heat dissipation, add 1/3 cold water and knead it into a ball by hand.

After the dough is mixed, it should go through the baking process, and the baking time is preferably 20~30 minutes. When baking, cover it with a wet cloth to prevent the dough from drying out.

Knead the baked dough again until it looks soft and shiny, and does not touch the hands or the panel. As for the length of kneading, according to the older generation, it depends on whether your hand is "fire". If there is fire and heat, the dough will be rubbed out soon. This is most obvious when we make steamed bread. After kneading, divide a hole in the middle, knead the flour into a circle with the same thickness, and then knead it.

Shape a small dose into a cylinder, then flatten it into a small circle, and roll it into a dumpling skin with a thick middle and a thin edge with a rolling pin. Jiaozi and glutinous rice balls are round dough, while pot stickers can be rolled into oval shapes.

I hope it helps you. If you are still not satisfied, I suggest you go to the food website to search. I am from the south, and the method of kneading dough is very simple, which is not suitable for you.

Method for wrapping jiaozi

The essentials of making dumpling skin: 1. 1 kg flour +250g warm water+1 egg+10g salt. 2. Knead the dough and let it stand at room temperature for 30 minutes (just make stuffing during this waking time). The making method of dumpling skin is very simple. Add a proper amount of salt water to the surface and keep rubbing. In my own words, it's hard work on one side! Jiaozi noodles must be rubbed, rubbed for a while, and rested for a while to wake up. The more you rub it, the better it tastes, usually 3 to 4 times, 4 times each time, 5 minutes each time (for home use). Generally, I just put four or five bowls of flour directly in a small basin, then slowly add water and stir it by hand. Until there is no dry flour, then knead it into dough, knead it on the panel until the surface is smooth and soft, and then put it into a small pot to make dumplings. At this time, the appropriate hardness can be achieved! Then pull the dough into a dough with a diameter of about 2cm, flatten it, and roll it into a circle with a rolling pin.

Jiaozi, hot water or cold water?

Warm water,