Cut the onion and ginger into pieces and put them into the meat stuffing. The salt content of meat stuffing is 10g, which can be adjusted according to your own taste.
Add all the materials needed for the meat stuffing, and stir and marinate the meat stuffing in advance.
2. Wash the radish, shred it, add 2 grams of salt, stir well and kill the radish. Don't put too much salt in this step, otherwise the radish won't be so delicious and a little bitter.
3. Weigh out 500 grams of flour, slowly add water, stir while adding, and master the softness of dough by yourself. Each kind of flour has different water absorption. Don't pour all the water into the dough at once, master the softness and hardness of the dough yourself. If you want to roll the skin well, the dough can be hardened properly.
Proofing with live dough, cloth or plastic wrap for about 30 minutes.
4. Drain the pickled radish and cut it into dices, and cut the leek into dices.
The water extracted from radish is pumped into the meat stuffing many times, making the meat stuffing sticky and soft. After the water is pumped into the meat stuffing, add the diced radish and diced leek and stir well. At this time, according to the specific situation, see if additional salt is needed.
Put the stirred meat stuffing into the refrigerator for refrigeration, so that the trapped water will not separate out, and the trapped meat will solidify and jiaozi will be juicy.
5. Proofread the dough, divide it into small pieces with uniform size and roll it.
Take out the meat stuffing, wrap it in jiaozi, and wrap it into your favorite shape.
6. Put water in the pot, boil and cook jiaozi. My husband cooked my jiaozi. He is half-hearted and absorbed in TV. So this time jiaozi overcooked and broke a lot, which made me very angry. Men, sometimes really want to make up for it.
When jiaozi is ripe, take it out of the pot and dip it in your favorite seasoning.