Hello Guys...
I hope you are doing great. Yesterday, I made Jiaozi as I had planned. I stuffed them with three kinds of ingredients, which were 0.75kg pork meat, a carrot and two sweet corn.
First, I chopped the meat and the carrot and peeled off the corn. Then, I mixed them up together. After that, I seasoned them with two spoonfuls of every oil, salt and soy sauce. As you can see in picture,
it is a collage to show steps in making the fillings.
it is a small sack of prepared dough, as you can see the layers of the dough. It had been shaped into pieces when I bought them from the shop.
Although I had forgotten how to shape the Jiaozi at the beginning, I finally remembered it after making a few ones. I made three plates of them. There were 55 in total.
I boiled one of the plates for dinner and froze the rest of them in the refrigerator for later. I cooked a dish of boiled canxin to go with the Jiaozi as well.
I also made a dish of steamed meat balls with the filling leftovers.
Everything was good apart from a few of the Jiaozi being broken while being over cooked and they were a bit salty. It must have been seasoned too much.
At the end I would thanks @ctime @jamerussell for support and guidance.
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