green pepper

four

wild cabbage

100g

flour

500 grams

hot water

265 ml

condiments

Chopped meat

400 grams

Refined salt

1 spoon

Light soy sauce

2 tablespoons

chicken essence

1 spoon

vegetable oil

Proper amount

Chinese prickly ash powder

1/2 spoons

step

1. Put 500 grams of flour into the basin.

2. Knead into smooth dough with 265g warm water, cover and wake for 20 minutes.

3. Put the pork stuffing into the basin for later use.

4. Wash the green pepper, cut it in half with a knife and remove the seeds.

5. Wash the cabbage.

6. Put water in the pot, add cabbage and green pepper after the water is boiled, and simmer until it is broken.

7. The blanched green peppers and kale are too cold to fish out.

8. Put green peppers and cabbage on the chopping block.

9. Chop into green peppers. Don't chop too many green peppers.

10. At this time, chop the ginger into Jiang Mo and chop the onion into chopped green onion for later use.

1 1. Add chopped green onion, Jiang Mo, vegetable oil and soy sauce into the meat and stir.

12. Then add the pepper powder, salt and chicken essence, stir evenly again, and stir the meat in one direction.

13. Then add chopped green pepper stuffing.

14. Stir evenly in one direction.

15. Take out the dough and knead it into uniform and slender strips.

16. Tear the batter into even small batter, arrange it neatly, then spread the patch and flatten it with the palm of your hand.

17. Roll the dough into dumpling wrappers.

18. Wrap the green pepper stuffing in the dumpling skin.

19. Put the wrapped jiaozi neatly on the bamboo curtain, and stick some patches on the bottom of the bamboo curtain to avoid adhesion.

20. Put the water in the pot. After the water is boiled, put it into jiaozi and jiaozi, and then point out three backwaters. When it's almost ready, jiaozi will float on the water, proving that jiaozi is ripe. Take jiaozi out with a colander, and you can eat the tender jiaozi.