4 1/2 cups (500g) of flour, sieved.

1012 ounces (300g) of boneless lean pork or mutton, chopped.

1 teaspoon salt, still need seasoning.

6 1/2 tbsp (100g) onion, chopped.

2 teaspoons of ginger, chopped.

1/8 teaspoons of spiced powder

1/2 teaspoons of monosodium glutamate (optional)

Direction:

1. Mix flour and 3 1/2 ounces (100 ml) of water to make dough. Knead until smooth and let stand for 30 minutes.

2. When preparing stuffing, mix pork or mutton with 7 ounces (200ml) of water and salt. Stir in one direction until it becomes paste. Add the onion and stir well. Divide the stuffing into 100 portions.

3. Divide the dough into 4 parts and roll it into long rolls. Cut each into 25 pieces. Flatten each piece and roll it into a 2-inch (5 cm) circle. Put 1 serving of stuffing in the middle of each dough, and fold the dough to make a hat-shaped pouch. Pinch the edges of jiaozi together and seal it. Repeat until all the dough and stuffing are used up.

4. Boil 8 cups (2 liters) of water with high fire and add half of jiaozi. Stir them gently with a spoon to bring the water back to boiling. Add enough cold water to stop boiling, and then boil again. When the water boils again, add more cold water and boil for the third time. Jiaozi will be ready when he comes to the surface. Take out, drain and serve.

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