Raw materials:

Stuffing: Portulaca oleracea, dried black fungus, dried mushrooms and dried yellow flowers.

Dough: high-gluten flour (or jiaozi flour), millet flour and buckwheat flour (the ratio of high-gluten flour to miscellaneous grains flour is 5: 1).

Exercise:

1. Mix the flour evenly, pour in clear water, knead it into a dough with moderate hardness, cover the surface with a wet cloth, and knead it with the dough to make dumpling skins.

2, and then prepare the stuffing: first wash the purslane, put it in boiling water, remove it and squeeze out the water for later use.

3. Chop the purslane and add some salt.

4. Soak dried auricularia, dried mushrooms and dried yellow flowers in water, then squeeze them out and chop them.

5. Mix the spare fillings, add salt, sesame oil and a little soy sauce and mix well. Then make dumpling wrappers and wrap them in jiaozi.

Practice of purslane jiaozi II

Composition:

Portulaca oleracea, high-gluten flour (or jiaozi flour), dried auricularia, dried mushrooms, dried yellow flowers, millet flour and buckwheat flour.

Recipe practice:

1. Mix the flour well, pour in clear water, knead it into a dough with moderate hardness, cover the surface with a wet cloth and let it stand for a while.

2. Prepare stuffing: wash purslane, put it in boiling water, remove it and squeeze out water.

3. Chop the purslane again.

4. Soak dried auricularia, dried mushrooms and dried yellow flowers in water, squeeze them dry and chop them.

5. Mix the four fillings, add salt, sesame oil and a little soy sauce and stir well.

6. Knead the dough, cut it into small pieces, roll the dough, and wrap it in jiaozi.

7. Cook jiaozi. After the water in the pot is boiled, put a little salt in the pot and add jiaozi. After the water in the pot is boiled again, add a small bowl of water and boil it again. Jiaozi cooked vegetarian stuffing well.