Corn flour (yellow) 200g

Flour100g

condiments

Yeast yeast

5 grams

Northeast Chinese sauerkraut

1 package

condiment

salt

Proper amount

chicken essence

1?o'clock

verdant

Proper amount

sesame oil

5 grams

water

150g

Lard (suet)

50 grams

bruised ginger

Proper amount

five spice powder

Proper amount

The practice of vegetable jiaozi

1. After mixing the corn flour and white flour, melt the yeast powder with a little warm water and pour it into the flour, then pour it in several times and stir it with chopsticks to make a small pimple, then knead it into a smooth dough by hand, cover it with plastic wrap or put it in a warm place to make it twice as big.

2. Wash sauerkraut with clear water, dry it, cut it into pieces with a knife, cut lard residue into pieces, and put it in a basin for later use.

3. Add chopped green onion, ginger powder, spiced powder, salt, chicken essence, sesame oil and other seasonings, mix well and adjust the stuffing.

4. Cut the fermented dough into appropriate dosage forms, take a dosage form, crush it by hand, wrap it with vegetable stuffing and wrap it up.

5. Put the wrapped jiaozi in a steamer, put it on the pot with cold water, simmer for 10- 15 minutes (this will make the noodles fully awake), then boil it with high fire and steam it for 10 minutes, and turn off the fire.

Cooking tips

1, because there is corn flour, the flour will split, but when wrapping, just put the dough away and don't expose the filling.

2. When mixing flour, you can also scald the corn flour with boiling water and mix it with white flour, so that the flour will not be too loose and it will be better to wrap some. The stuffing can also be white radish vermicelli shrimp skin or cabbage vermicelli shrimp skin.