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2

Cut onions and ginger. Note: we use green onions here, but because we don't have them on hand, they are of course fragrant.

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Cut onions and ginger. Note: we use green onions here, but because we don't have them on hand, they are of course fragrant.

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Stir well and set aside.

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In another small bowl, scoop in about 200 grams of mixed meat sauce, add 80 grams of shrimp and appropriate amount of oyster sauce.

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Draw water and mix well. Note: add water bit by bit, add some water and mix well, then add some water and mix well.

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200 grams of flour and 90 grams of cold water, mix the dough, cover it with a wet cloth and wake it for 20 minutes.

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Sprinkle dry flour on the chopping board, knead the dough into strips, cut it into small doses of about 10g, flatten it, roll it into dough and wrap it.

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Prepare a clean and flat chassis and sprinkle with dry flour.

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Wrap minced meat in a jiaozi.

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Put the wrapped jiaozi into the pot.

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Boil the water and put it into jiaozi, and it will burn. After the water is boiled, add a small bowl of water for three times in a row, and you will see jiaozi floating on the water, which can be fished out and eaten.

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