Methods: Dry-mix flour, starch and gluten evenly, add salt into flour water to dissolve, then add it into the mixed flour by stirring, stir the mixed flocculent dough for 20-30 minutes, and then roll it in a dough press.
See the figure below. This is jiaozi who packed pork and cabbage himself some time ago. The ingredients used are: pork stuffing, Chinese cabbage, onion ginger, salt and so on. Dumplings are sold in the supermarket. When making pork stuffing, fat and thin are matched with notoginseng, three parts of fat meat and seven parts of lean meat.
When wrapping jiaozi, you should prepare a little thin noodle water, dip a spoonful in the thin noodle water, and spread the thin noodle water around the round dumpling skin, so that the jiaozi will be wrapped tightly and will not come apart easily when cooking.
Start cooking jiaozi, boil the water in the pot, put jiaozi into the pot, cover the pot and boil, prepare a bowl of cold water, open the pot cover, add half a bowl of clear water, then cover the pot cover and boil, and repeat this for three times, after each boiling, add clear water, and then cover the pot cover and boil again.
Boil the pot three times in a row, and jiaozi will be cooked.
See the picture below. This is jiaozi, just cooked and ready to serve.
Is jiaozi boiled in cold water or hot water? Do you want to treat packaged products or frozen products separately? Soak the quick-frozen jiaozi in clear water for 3 minutes before cooking, and then cook it in warm water. Now the packaged jiaozi needs boiling water, but this is also my personal life experience.