800g white radish
600g flour
Eggs 1
Onion10g
Salt10g
Jiaozi material 5g.
5 grams of soy sauce
5 grams of sesame oil
5 grams of chicken essence
Water 320 grams
Ginger10g
Garlic 10g
Methods/steps
1
Add 320g warm water to 600g flour and knead it into smooth dough. Cover the dough with a damp cloth to wake it up. Jiaozi's flour is a little bit smaller than Microsoft's, and its water absorption is different, so I can master the specific water quantity flexibly.
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2
Wash radish, cut into pieces, boil a pot of water, add radish pieces and cook after the water boils.
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three
Wrap the cooked radish slices with gauze and squeeze out the water. Be sure to squeeze out the water, or jiaozi will be filled with water. Chop the drained radish slices into powder with a knife for later use.
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four
Chop onion, ginger and garlic into powder for later use. Find a bigger container and pour in pork stuffing, radish powder and onion, ginger and garlic powder. Add salt, chicken essence, soy sauce and jiaozi seasoning. Beat in an egg and stir it clockwise to thicken it. Eggs are beaten to make the dumpling stuffing more sticky and avoid being too loose when wrapping.
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five
Take part of the dough and knead it into long strips.
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six
Cut into uniform doses with a knife.
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seven
Sprinkle dry flour on the flour, flatten it by hand, take a flour, and then roll it with a rolling pin into a dumpling skin with thin sides and thick middle.
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eight
Wrap all the jiaozi in turn.
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nine
Boil a pot of water, put it into jiaozi after boiling, and slowly push it away with a spoon to prevent jiaozi from sticking to the bottom of the pot. Then cover the lid, boil the water again and pour in half a bowl of cold water. This is commonly known as "some water", which is usually boiled by adding three backwaters to jiaozi. I'm really not sure. You can try jiaozi.
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end
Matters needing attention
Jiaozi can make more at a time, put it in the refrigerator and take it out whenever you want, which is very convenient.
After the radish is cooked, it must be drained and chopped into powder, otherwise there will be water in the dumpling stuffing and it will not be wrapped. Although the radish is heavy, there is not much boiling water.
The amount of seasoning is for reference only, please increase or decrease it according to your taste. I'm really not sure if it's salty. You can dip a little stuffing with chopsticks and taste it in your mouth.