Mix flour: add water to flour and knead it out bit by bit. When pouring water, pour a little water several times, stir in circles for a while, and repeat this step until the noodles stick into small bumps; At this time, pour less water, knead the dough together and knead it into dough. If the dough feels dry, add more water. If the dough is wet, leave it for dozens of seconds and continue kneading. If it is always wet, well, add a little flour several times. (Be careful! Novice, don't put a bag of noodles in like this. Don't worry when mixing noodles. I am used to kneading soft noodles, so I pour more water. In addition, let the noodles have time to absorb water, so that they can pause for more than ten seconds after each pouring. In addition, jiaozi is really the best jiaozi powder and noodles, which are easier to mix with soft dough. )

The ratio of stuffing 1: ground meat and celery is about two to one, and dried seaweed is about one tenth of ground meat. (all based on reference theory)

Salt, water, cooking wine, minced onion and ginger, and soy sauce are added into the meat stuffing in turn. If you don't add the same seasoning, you should mix them all well before adding the next one. After adding all the seasonings, the basic meat stuffing is served.

The minced onion and ginger need to be mixed with sesame oil in advance.

Stuffing 2: Dry rice is soaked in cooking wine and water for a period of time in advance to remove fishy smell. Celery, cut into small pieces, please note that it is small, celery does not need to be squeezed. Add dried seaweed and celery into the basic meat stuffing and neutralize evenly, as dumpling stuffing.

Let the dough stand for a period of time, spring and autumn, about an hour, just to prevent the dough from shrinking when it is rolled into dumpling skin. Divide the dough into small pieces, roll it into dumpling skin, wrap it in dumpling stuffing and cook it.