How to make a novel and beautiful "cabbage" jiaozi?

Speaking of. Jiaozi? In the north, almost every major festival can't be separated from jiaozi, especially on the Chinese New Year dinner table. It's delicious, but jiaozi, whether it's meat stuffing or vegetarian stuffing, is always more delicious than other staple foods, which not only increases the taste but also increases the happiness. Jiaozi is shaped like an ingot, which means good luck. Besides, Bao Jiaozi brought the family together and started working together. No matter how the bag is made or how the cooking is, the harmony of the family makes the taste of home stronger. Some people say that jiaozi is a holiday laugh, a memory of a warm home and a blessing for a better life.

The shape of the jiaozi I wrapped today is similar to that of Chinese cabbage. It tastes delicious and fragrant, which greatly increases my appetite. Also, cabbage and? Baibao? Connected, meaning a good life of making a fortune in the coming year. Share it with you today! Thank you for your company and support this year! I hope everyone will have good luck in the new year and get promoted and made a fortune! Let's take a look at you and me, shall we? Cabbage jiaozi? It's the way it is!

Ingredients: 400g pork stuffing, half a Chinese cabbage, 800g flour, and 0/00g spinach/kloc.

Making seasoning: one piece of ginger, one onion, 3g of thirteen spices, 2g of salt, 2g of chicken essence, 2g of soy sauce, 5g of soy sauce, 5g of cooking wine and 50g of vegetable oil.

Production methods and steps?

Step 1: Clean the pork first, cut it horizontally and vertically with a flower knife, and then chop it into stuffing (don't chop minced meat, it tastes better if it is a little thicker). The ratio of fat to thin meat is best at 1:3, but it is also determined according to our own preferences. Those who like fragrance can put more fat, and those who don't like fragrance can put less fat. Then take the meat stuffing and put it in a basin for later use.

Step 2: We wash the ginger, shred it, then cut it into granules and chop it into Jiang Mo. Green onions are also cut into minced onions. Then we put it into the meat stuffing together, and we began to season it, adding thirteen spices 3g, salt 2g, chicken essence 2g, soy sauce 2g, soy sauce 5g, cooking wine 5g and vegetable oil 50g in turn.

Step 2: We began to stir the meat with chopsticks. Pay attention to the fact that when we stir the meat, we should stir it in one direction, not in disorder. Stir well, mix the seasoning and meat stuffing thoroughly and evenly, and then marinate for about 20 minutes (note: if we use celery or vegetables that don't like water, we'd better add some water to the meat stuffing to make it thinner and taste better. If you like Chinese cabbage, don't put it in.

Step 3: While curing the meat stuffing, we wash the Chinese cabbage, then chop it up and put it in the pot, add appropriate amount of salt, and marinate it for about 10 minutes.

Step 4: We began to stir the flour. Let's take a big bowl and a basin, put a small bowl of noodles in the big bowl and a bowl and a half of flour in the basin for later use. Then we wash the spinach, cut it into small pieces, put it into a juicer, and pour it into a big bowl with flour (the color looks better without adding water when juicing). After cooking, if the spinach juice is not very delicate, it is recommended to filter it.

Step 5: We begin to mix the dough with jiaozi, one is ordinary, and the other is green dough made of spinach juice (note: the dough should be mixed with warm water, you can stir it with chopsticks while putting water on it, and then knead it into smooth dough by hand), and then cover it and wake it up 10-20 minutes.

Step 6: Sauerkraut is almost ready, and then we squeeze the water out of the cabbage and put it in the meat stuffing for later use. However, it should be noted that it is time to start wrapping jiaozi.

Step 7: After the dough is proofed, take it out and knead it evenly, knead both pieces of dough into long strips, roll the green dough into skin, and then put the strips made of ordinary dough on the green skin. (If there is dry flour on the dough surface at this time, be sure to pat it off, otherwise it will affect the bonding effect of the two doughs. You can also brush a layer of water on the dough, which will make the two sides stick more tightly.

Step 8: Roll up ordinary noodles with green dough, then close your mouth and knead them evenly into smooth strips. Then cut the green noodles into jiaozi agent with uniform size and press them into pancakes by hand. Dry the dumpling skin with a rolling pin.

Step 9: First mix the Chinese cabbage with the meat stuffing (or stir in the same direction), then put the appropriate stuffing on the dumpling skin, and then pinch the dumpling skin tightly, and the jiaozi will be wrapped.

Step 10: Just wrap all the stuffing in jiaozi. See if it looks good.

Step 11: Pour a proper amount of water into the pot to boil, then put jiaozi into the pot one by one, add a spoonful of salt or a onion until jiaozi is cooked, and then take it out and eat. A little salt and onion can prevent jiaozi from sticking. Note: We usually cook jiaozi three times, that is, immediately after boiling, put cold water in the pot, and then put cold water after boiling, so that jiaozi is basically cooked three times. We can also fish out jiaozi and press the dumpling skin with our hands, which will bounce up immediately, proving that it is ripe.

Delicious jiaozi is ready. Let's mash two cloves of garlic, then chop them up and put them on both sides of a small bowl, add a little sugar, put two spoonfuls of soy sauce and dip some Chili oil in a jiaozi dish! Is it nice, but it tastes better!