Ingredients: 500g flour, 200g chicken and 250g leek.

Accessories: salad oil, salt 6g, ginger, allspice powder 1g, cooking wine 1g, sesame oil 3g, salad oil 6g, soy sauce 2g, egg white 30g and raw chicken oil 30g.

1. Add water (about 220g) to flour, add egg white and flour, wrap it in a fresh-keeping bag and wake it up for 30 minutes. Wash ginger and cut into powder. Wash and drain leek and cut into powder. Add sesame oil and mix well.

2. Chop chicken and raw chicken oil into paste, add Jiang Mo, cooking wine and light soy sauce, stir evenly in one direction, stand for 10 minute for seasoning, mix leek and chicken, add allspice powder and salad oil, and add salt when wrapping.

3. Knead the dough again, knead it into long strips, divide it into small doses, flatten it, roll it into small dumpling skins, add meat stuffing and wrap it into jiaozi. ?

4. Add cold water to the soup pot, add a little salt to the fire, boil it in jiaozi, push it in one direction with a spoon, turn to medium heat, add a little cold water to boil it, and the jiaozi will float and expand.

Tips:

1. After the leek is cut, add oil and stir well. Add salt when wrapping, and no water will come out.

2. It is best to add egg white to dumpling skin and noodles. This kind of dumpling skin is so delicious that it won't boil. Generally, jiaozi is cooked with fire first. Add a little salt to boiling water, stir in one direction with a spoon, turn to medium heat, add a little cold water and boil again, and the jiaozi will float and expand.

3, it is best to add some chicken oil to the chicken and chop it into a paste, so that the chicken is greasy, and you can add some fat when eating without firewood, so that you can see whether the individual is a Chinese meal or a halal meal and add it according to your own taste.