Add water and stir well, then add oil and stir, then add Jiang Mo, thirteen spices and soy sauce and stir. The seasoning was not weighed, so it was added according to personal taste, just like other jiaozi.
Finally, add green onions and stir, and the filling is ready.
Steamed dumplings with instant noodles and fried dumplings with donkey meat
1. Cut the donkey meat into small pieces and soak it in clear water for several hours, changing the water several times in the middle to soak the blood out. This will remove the fishy smell.
2. After the meat is soaked, filter the water and freeze it in the refrigerator. It is not necessary to freeze it thoroughly (it is easier to cut it after freezing), and then crush it with a meat grinder or cut it by hand. I cut this by hand, and the blade of the meat grinder is not fast, constantly stirring fat and tendons.
Donkey meat with onion oil stuffing
You can mix the dough before mixing the stuffing, because it takes 20-30 minutes to wake up when the dough is alive.
I have instant noodles. According to my experience, instant noodles and steamed dumplings are not bad, and the edge of jiaozi is not easy to dry.
1. First fill 1 bowl noodles, pour in boiling water, and stir with chopsticks to make dough (be careful not to use 100 degree boiling water, about 90 degrees, but I didn't measure the temperature, so the noodles will be boiled with 100 degree water, which is very sticky and difficult to use).
2. After stirring, fill the bowl with 1 noodles, add cold water and stir with chopsticks. After stirring, knead the bowl into dough. The dough should not be too hard, the softer the better.
Note: The consumption of instant noodles is only 1/2- 1/3 of that of flour. Too many instant noodles, the dough will stick to your hands.
Knead the noodles. If the dough sticks to the back, grab less dry flour and sprinkle it on the dough to continue kneading. It doesn't usually stick to your hands. Knead the dough evenly, cover the pot and wake it for 20-30 minutes.
I started to pack jiaozi. I made this bigger. Generally, steamed dumplings are bigger than dumplings. Spread drawer cloth on the curtains, or brush a layer of oil directly on them like me.
Steam in a pot. After the water is boiled, steam 12- 18 minutes, depending on the size of jiaozi. Turn off the fire and simmer for 3-5 minutes.
Fried dumplings, I forgot to take pictures when frying.
1. Pour the oil in the pan, and fry it in jiaozi until the bottom is slightly yellow (do not fry it).
Note: the dry flour at the bottom of dumpling skin should be shaken off, otherwise it will be easy to paste.
2. Then add water. Cover jiaozi's 1/3- 1/2 with water and fry until cooked. Pay attention to the middle observation. If there is more water, the fire will be bigger. If there is less water, add more water. It usually takes 3-4 minutes to cook. When there is a little water left, open the lid and watch the water boil, and take out the fried dumplings.
skill
1. Be careful not to use boiling water with the temperature of 100, and the amount of instant noodles should not exceed 1/2 of the total flour.
2. When frying jiaozi, shake off the dry flour at the bottom of jiaozi or wipe it off by hand to avoid easy paste.
I don't have the habit of weighing seasonings, I have mastered them according to my own experience, just like dumpling stuffing.
4. Stir the meat with water, otherwise the meat will not taste good if it is too dry, and it will be dry and firewood.
It is best to soak the meat in water to remove the blood. I'm used to doing this, and I think it's okay if the meat is not fishy or soaked.
6. You can add other seasonings to the stuffing according to your personal taste.