How is a delicious Chinese chive stuffed with meat made by jiaozi?

The favorite of all kinds of jiaozi masters is pork stuffing with leeks.

In fact, it is not difficult to wrap it. The key is to choose materials and mix stuffing. Buy fresh leeks in the market, and then go to the butcher's shop to cut two Jin of plum blossom meat on the front leg to grind the stuffing. The meat on the front legs is tender, and the wrapped jiaozi is delicious. Dumpling stuffing should be at least three points fat and seven points thin. I know fat is unhealthy, but between delicious and healthy, I usually choose delicious or boring life.

The freshly washed leek leaves smell delicious.

The pork stuffing I chose is fat 4 and thin 6, which tastes moist and of course has high cholesterol.

Wash leek leaves and cut into powder.

This is my father's hand. He cuts things more carefully than I do and is a careless person.

At the beginning of filling, sprinkle some salt on the leek leaves. Leek is a kind of vegetable that easily comes out of water. As long as you marinate for a while, green leek juice will flow out. The key to filling is the following steps.

Don't pour leek juice directly into the meat stuffing. After the meat stuffing is made into jiaozi, you must add water to make it delicious and juicy. The key of jiaozi with leek meat stuffing is to mix the meat stuffing with leek juice, so that the natural fragrance of leek can penetrate into the meat stuffing.

Then stir by hand. The advantage of mixing by hand is that it is labor-saving, evenly mixed, and you can always feel whether the filling is firm or not. The disadvantage is that your hands are full of oil.

When you feel the need to push harder and harder, it means that the meat is very strong.

Seeing the connection between meat and meat is like hair noodles.

Then pour the remaining leek powder after removing the juice into the meat stuffing and stir evenly.

This is mixed leek meat stuffing. Of course, seasoning depends on your own taste. I usually put salt and pepper, soy sauce and white pepper. As for the proportion of meat stuffing, it will be measured after 10 times. Finally, don't forget to put sesame oil, which will seal the gravy.

You can buy dumpling wrappers or roll them yourself. Our family made it ourselves, and my mother's craftsmanship is unparalleled. The rolled dumpling skin is thin and hard.

The wrapped jiaozi is chubby. I can't squeeze jiaozi like a northerner, but I can honestly crumple it.

Jiaozi is ready, and jiaozi needs water more than the pot. Just order jiaozi twice.

Jiaozi, a plate of super invincible delicious leek pork stuffing, has been developed. Every time our host saw this, he began to be silent, eating hard, not afraid of choking and holding on. He went down for more than 30 times in one breath, then drank a bowl of soup cooked by jiaozi, and said with a sigh the famous sentence that has been passed down through the ages: delicious is not as good as jiaozi.

As for me, I didn't know there was no dry bag on a cat's chest until I was 30 years old. When I was a child, I made all kinds of big wishes, which were not as reliable and easy to realize as a meal with jiaozi leek and pork stuffing, so I often cooked a jiaozi, which not only satisfied my husband's appetite, but also comforted my injured little heart.