1, plum blossom meat
It's more advanced for stuffing. It is the most tender piece of meat on the pig, with delicious meat and rich oil flowers. When used as stuffing, it is delicious and juicy. Delicious and tender, delicious and not greasy, it is naturally the best.
2, pig hind leg meat
Because the back buttock is firm. Fat meat is less, lean meat is more, generally distributed in 37%, and it is easier to absorb water because of the tight meat. This marinated meat stuffing makes jiaozi more tender and juicy.
3. Fine pork belly
The fine five flowers here refer to the upper five flowers, which are fat and thin. It is best to choose flowers with three fat and seven thin fillings.
Jiaozi method for Chinese cabbage and pork stuffing;
Material preparation: flour, pork, 1 Chinese cabbage, 2 eggs, salt, soy sauce, chicken essence, 4 shallots, 1 ginger, cooking wine, sesame oil, spiced powder and vegetable oil.
1, add a little salt to warm water, then pour in flour and knead it into a very smooth dough (especially, the dough should be kneaded in advance before filling, and it is best to stir it up 1 hour).
2. Add two eggs to minced meat, stir clockwise, and it will turn from thin to thick in a short time. Add minced meat to soy sauce and cooking wine and mix well with salt (just add enough meat).
3. Wash the cabbage and cut it into very broken pieces. Slice onion and ginger.
4. Put the chopped cabbage into clean gauze and wring the water out of the cabbage with both hands.
5. Add chopped green onion, Jiang Mo, salt, soy sauce, spiced powder, chicken essence, sesame oil and vegetable oil into the dehydrated cabbage and stir well.
6. Pour the meat into the mixed cabbage and mix well. Meat stuffing will be fine.
7. Take a piece of dough and roll it into a long strip, then cut it into even small doses, sprinkle some flour, flatten it by hand, and roll it into a round dumpling skin.
8. Take a dumpling skin, add the meat stuffing and pinch it in the middle. Then push out a fold on the outer dumpling skin with the index finger of both hands, and then squeeze it hard with the index finger and thumb of both hands.
9. Add enough water to boil jiaozi once, and then pour it into jiaozi. After jiaozi is boiled, add appropriate amount of cold water to boil again, and repeat for three times.