Ingredients: flour, cabbage, tofu, pork, vermicelli, onion, salt, soy sauce, oyster sauce, thirteen spices and chicken powder.

Production steps:

1. Peel off the cabbage one by one, wash it, cut it into thin strips, put it in a pot, and sprinkle some salt for a while.

2. Chop the tofu, chop the pork, soak the vermicelli in advance, then chop it into small dices and cut the onion into sections.

3. Put a proper amount of flour into the basin, add less salt, pour warm water while kneading dough, and cover it with plastic wrap to wake it up for a while.

4. Look at this sauerkraut. If it is soft and the water comes out, squeeze the excess water by hand and chop it up, so that Bao jiaozi won't come out.

5. Pork was fried before and solidified with lard. Therefore, it is necessary to burn oil in the pot. After the oil is hot, add chopped green onion and chopped pork, and omit this step for fresh pork.

6. Then pour the prepared Chinese cabbage, tofu and vermicelli into the pot, add appropriate amount of salt, soy sauce, oyster sauce, thirteen spices and chicken powder, and stir well.

7. Take a proper amount of dough, knead it into smooth strips, divide it into small doses of uniform size, roll it into dumpling skins, add a proper amount of stuffing, and wrap it into jiaozi.

8. After all the bags are wrapped, boil water in the pot and put it in jiaozi to cook. Serve with your favorite dipping sauce and you can eat it.

Tip:

1. Now Chinese cabbage is tender and contains a lot of water. Before making the stuffing, cut it into strips, add salt, marinate the excess water and chop it up.

2. If you like meat stuffing, you can put more meat, so you don't have to stir-fry chopped fresh meat like me. Just add all the seasonings to the meat at one time, and then add other ingredients and fillings.

3. If the dough is too troublesome, you can choose to buy some ready-made dumpling wrappers and wrap them into jiaozi.