Pork, green onions.

Accessories:

Ginger.

Seasoning:

Salt, monosodium glutamate, sugar, soup, soy sauce, cooking wine, pepper noodles, edible oil.

Production steps:

1 Wash pork chops, chop them into stuffing, dice onions and mince ginger.

2. Pork stuffing, grains and onions are flavored with ginger, salt, monosodium glutamate, sugar, broth, soy sauce, cooking wine, pepper noodles and cooking oil (a little) and then used in an egg beater.

3. Add water to make dough, knead it into dough, then pull it into a paste (larger), and roll it into dumpling skin for later use.

4, the same general jiaozi. Pack the wrapped jiaozi evenly behind the long ladder.

5. Put it on a steaming plate, steam it for 7-65438 00 minutes (the dough is dark), and take it out.

ps:

1, steamed dumpling skin and flour water are used.

Fried dumplings:

Materials:

Flour, minced pork, salt, onion, sugar, chicken essence, cooking wine, pepper, onion and ginger.

Practice:

1. Heat water and flour dough, knead thoroughly, knead it into an abstract skin, roll it into a round skin (as thin as possible) and spread it.

2. Put the minced meat in a tray, stir the salt, onion, sugar, chicken essence, cooking wine, pepper, onion ginger juice and a little water, and then serve out the sandwich.

3. The stuffing in the bag is squeezed into comfortable leather and cooled in the refrigerator.

4. Put a proper amount of oil into the non-stick pan at the bottom of the pan, first light it on the fire until the oil is turned off. When the fire is a little hot, put jiaozi neatly into the pan, add water to the position of jiaozi's bust, close the lid, bring the fire to a boil, turn to medium heat until it is dry, and add some openings on the water surface to cover the bottom of jiaozi, cover the lid and simmer with medium heat until the water boils and jiaozi is crispy.

Only one of the above can be transferred, and if both words are transferred, extra points will be given. ~