1, and noodles. Mix flour and water, knead into dough, cover with wet towel or cloth, and let stand for about an hour. And stuffing. Add proper amount of water to the pork stuffing and stir it clockwise. Add water to the pork stuffing and stir it with proper force. Blanch the cabbage and celery separately, dry them, and chop them into stuffing. Fully mix pork stuffing, vegetable stuffing and other seasonings to form dumpling stuffing.

2. Knead the dough smooth, knead it into long strips, put a little flour, and cut it with a knife or hand. Add flour and knead into a circle. Press the pills one by one. Take a pill and roll it into dumpling skin with a rolling pin. It would be nice if the dumpling skin were thicker in the middle and thinner around. Roll out about ten pieces and start wrapping jiaozi, so as not to dry the dumpling skin. Put the stuffing in the middle, fold it in half, pinch the edge, and then squeeze out the lace with both hands.

Jiaozi, which evolved from wonton, originated from the ancient corner of China, and was originally named "Jiaoer", a traditional noodle of Han nationality, with a history of over 1800 years. It was invented by Zhang Zhongjing, a native of Nieyang (now Dengzhou, Nanyang, Henan) in the Eastern Han Dynasty, and was originally used as medicine.

Zi, also known as jiaozi, is deeply loved by the people of China. It is the staple food of people in northern China and local snacks, and it is also the food for Chinese New Year. There is a folk proverb called "Eat jiaozi for the New Year when it is cold." Jiaozi often cooks with flour and leather bag stuffing.