Jiaozi is my favorite food in winter, so my mother makes stuffing, even my picky daughter likes it!

The best food in 65438+ February is jiaozi, which is my favorite. I can eat at both ends for three days!

It's cold, so I want to steal some laziness and eat something convenient. For northerners, eating jiaozi in winter is the most convenient thing! There is a saying that "it is not as delicious as jiaozi", so what is the best filling? In fact, everyone has different tastes, and the fillings they like to eat are definitely different. Like me, I especially like pork and celery stuffing, but my father doesn't eat it at all. My boss is strange. I stopped eating celery when I learned that my father didn't eat celery.

In order not to make her picky about food, I secretly thought of an idea. I told her it was another kind of stuffing, and she ate it happily! When I cook, I chop celery and mix it in the meat. It tastes good. She couldn't tell if it was celery, and she told me that the stuffing was delicious! Am I a cunning mother? After eating a few times, I told her it was celery dumplings. She smiled and said, celery stuffing is delicious, too! Haha, it depends on what Sodom does, of course. If the baby is a little picky about food and doesn't eat certain dishes, why not make jiaozi for her?

Materials: Stuffing: 350g pork, 400g celery, soy sauce, oyster sauce, chicken powder, onion, ginger, salt, ginger powder and cooking wine;

Dumpling skin: 400g flour, 230g water and 2g salt;

Recipe making process:

1. First, prepare the dough for making dumpling wrappers. Because you have to wake up, it is not a waste of time to knead the dough first. Add water to the flour and put it in a small pot with a little salt. Adding salt can make dough more delicious, and it is more gluten-free and not easy to break skin. You can also add an egg to knead the noodles; The ratio of flour to clear water is generally 2: 1. However, due to the different water absorption of flour, it is necessary to adjust the dosage, and some clear water can be reserved, and whether to add it or not can be decided according to the softness of dough.

2. Stir the dough into a flocculent shape with chopsticks, and then move it to the kneading mat to knead the dough. The hardness of the dough should be moderate, not too soft and not too hard. Knead dough needs to be covered with plastic wrap or covered 15 minutes or more.

3. You can do the stuffing work when you wake up. After washing the pork, peel it and cut it into small pieces. I use pig plum blossom meat here, which is fat and thin, and smells fragrant. If you like thin, you can put more lean meat;

4. Chop the cut pork into minced meat with a knife. Minced meat feels more fragrant than minced meat, probably because of labor!

5. Put the meat stuffing into a small pot and add soy sauce, oyster sauce, cooking wine, chicken powder, salt and ginger powder; I like to put some oyster sauce in the meat stuffing, which can increase the flavor of the meat stuffing;

6. Cut the onion and ginger into small pieces and put them in cold boiled water for about 10 minute;

7. Add seasoning to the meat stuffing and stir it into a circle in one direction with chopsticks. The meat will be a little dry when it is stirred. In step 4, the onion Jiang Shui is filtered and poured into the meat stuffing. Add a small amount for many times and stir it clockwise with chopsticks. Be sure to add a small amount many times. Too much is not good. Just stir the meat into a thick paste. If you don't mind onions and ginger, you can chop them up and stir them with the meat. My family soaked onions and Jiang Shui, because children don't like onions and ginger.

8. Wash celery with clear water and drain excess water. I use small celery here, which is more fragrant and easy to cut. I cut celery leaves and stems together.

9. Celery is finely cut with a knife. If it's not broken enough, you can cut it with a knife for a while and it will break. Be sure to cut it into pieces so that picky eaters can't eat it!

10, put the chopped celery into the seasoning meat stuffing, and stir it evenly in one direction with chopsticks, so that the meat stuffing and celery pieces are mixed evenly. At this time, the dumpling stuffing is ready;

1 1. Take out the proofed flour, knead it several times, knead it into long strips, round it, and cut out small flour with a knife;

12. Press the cut surface of flour with your palm to flatten the flour, and remember to sprinkle some dry flour before pressing;

13. Roll the dough into a round dumpling wrapper with a rolling pin, and sprinkle some dry flour on the dough at any time to prevent adhesion.

14, take a dumpling wrapper and add pork and celery stuffing;

15. Wrap it in the shape of jiaozi. There are many ways to package jiaozi. Just use your favorite method. As long as it doesn't show, it is a good jiaozi. Wrap them in turn and put them neatly;

16. Boil water in a pot. After the water is boiled, put the wrapped jiaozi into the pot in turn, and bring it to a boil. Then pour in a bowl of cold water, continue to boil, and then pour in another bowl of cold water and boil it again. After pouring the third bowl of cold water, jiaozi is basically cooked, all floating on the water, and can be taken out. If the dumpling skin is thicker or bigger, you will be afraid.

17. Take jiaozi out with a colander, drain the excess water and put it on a plate. Delicious jiaozi can be eaten. They all say it's delicious, but it's not as delicious as jiaozi. After eating for more than 30 years, I still haven't had enough! It is estimated that many people are like me, but the colder they get, the more they want to eat jiaozi. The warm jiaozi is ready and put it on the table. It's also convenient to eat special fragrance while it's hot, so you don't have to cook alone anymore. A plate of jiaozi can solve a meal.

For example, my family often eats jiaozi at night, so it's easier to make different fillings. Usually, when you are free, you will pack more jiaozi and freeze it in the refrigerator, so you can cook it quickly at any time. Of course, packaged jiaozi is better. Pork and celery stuffing is my favorite kind, and I will pack a little to satisfy my hunger every once in a while.

Celery is rich in protein, carbohydrates, carotene, B vitamins, calcium, phosphorus, iron, sodium and so on, and has rich nutritional value. At the same time, it has the effects of calming the liver and clearing away heat, expelling pathogenic wind and promoting diuresis, relieving restlessness and swelling, cooling blood and stopping bleeding, detoxifying and dispersing lung qi, invigorating stomach and promoting blood circulation, clearing intestine and relaxing bowels, moistening lung and relieving cough, lowering blood pressure, strengthening brain and calming nerves. Eating celery often, especially celery leaves, is very beneficial to prevent hypertension and arteriosclerosis, and has an auxiliary treatment effect. So don't throw away celery leaves when eating celery. When wrapping jiaozi, chop the celery leaves together and put them in, which is even more fragrant!