2, the meat stuffing is best cut by yourself: don't buy ready-made meat stuffing, think about it, if it is you, will you twist the best meat into meat stuffing and sell it? Whole lean meat is not delicious, so you'd better bring some fat. The minced meat must be marinated in advance, with sesame oil and good soy sauce. Oh!
3. When filling, you must stir in the same direction: whether it is oil, salt or chicken essence ... remember that it is all in the same direction. If you don't know the wrong direction, the stuffing will be scattered and you can't hold the group;
4. Cold water and flour: the ratio of flour to water is 2: 1, which means that 500 grams of flour uses 250 grams of water. If you want the noodles to be softer, add more water. If you want to wake up, you'd better rub it a few times in the middle and wake up after rubbing it. Let the dough have a certain stiffness and squeeze out the dumpling skin that is not easy to boil.
5, try to use less seasoning: spiced powder, pepper powder, etc. Will cover up the fragrance of leeks; The spicy taste of leek itself is enough to remove the fishy smell of meat, and onions and ginger are not needed. You can add a little shrimp, dried shrimp and the like, but you should eat pure meat and leek.
6. Do you want water in the meat stuffing? Usually, you need to pump some water into steamed stuffed buns and jiaozi's meat stuffing to make the meat stuffing soft and smooth, and it tastes good. But I never draw water when I make leek jiaozi, because leek is full of water and there is no possibility of squeezing water, so there is no need to draw water into the meat stuffing.