First you make the dough by mixing water into the flour.The container shculd be big enough lest the flour and water will overflow.Press the dough with your hands till it is not sticky.When the dough is ready,leave it there for use later,then go on to make the fillings.
The second step is to mince the meat,mushrooms and shrimps till they are mixed in a paste.Add some spice such as ginger and onion and stir them evenly.
The third step is to make the wrappings.Roll the dough with a round stick into small round pieces of wrappings,each two inches in diameter.
The fourth step is to put the fillings in the middle of a wrapping.Then press the wrapping tight and a jiaozi is ready.When you have made enough Jiaozi,the next step is to boil them.
That is the last step.Put a pot of water on the stove.When the water is boiling,put the Jiaozi one by one into the water and cover the pot.When steam comes out,add more cold water and when it boils again add cold water a second time.When you see the Jiaozi floating in boiling water,you can put them in bowls or plates,get the chopsticks and be ready to eat.
第1步,先用水和面,和面盆要大些,以免水和面溢出.用手揉面團(tuán),直到不粘手為止.和好面以后,將做餃餡.
第2步,剁肉餡,將蘑菇和蝦米攪拌成糊狀,放入調(diào)味品如姜、蔥,并把餡攪勻.
第3步,做餃皮.用搟面杖搟出一張張直徑為兩英寸的圓餃皮.
第4步,把餡放入餃皮中,捏緊餃皮,一個(gè)餃子就做成了.餃子包夠了,下一步就是煮餃子.
煮餃子是最后的一步,鍋中放上水,擱在爐灶上燒,水開(kāi)時(shí),一個(gè)一個(gè)地把餃子放入開(kāi)水中,蓋上鍋蓋.水冒氣時(shí),要加些冷水；水開(kāi)時(shí),再加第2次冷水.當(dāng)餃子漂浮上來(lái)時(shí),盛入碗中,準(zhǔn)備好碗筷,即可食用.