Henan is the birthplace of Chinese ancestors and the main wheat producing area in China. Located in Lushi, Mianchi, Lingbao and the eastern part of Shaanxi in the hilly area of western Henan Province, due to high altitude and large temperature difference between day and night, wheat is sown early and harvested late, and its growing period is almost one month longer than that in other places. Flour processed with wheat here is extremely nutritious, which is very suitable for wrapping in jiaozi. Locals also do their best to make pasta, especially jiaozi wrapped in bread, which has a unique taste and a fragrant smell.

Made in jiaozi:

Noodles: a cup of warm water, some salt in the water and an egg in the flour. Water should be slowly poured into the basin, and chopsticks should be constantly stirred. When you feel that there is no dry flour, it is a knot in one's heart, you can start kneading. Knead the noodles hard until the noodles are smooth. At this time, smooth and smooth is the best state.

Mix stuffing: If four people eat it, about a catty of meat stuffing is enough. Add salt, monosodium glutamate, fennel, soy sauce, cooking wine, sesame oil and water (broth is the best), and you can also add some pepper, onion, ginger and garlic, mainly to remove the fishy smell. Stir clockwise and feel everything merge together.

Cutting vegetables: choose your favorite vegetables, usually Chinese cabbage with a little leek. Chop leek and Chinese cabbage. Chop and squeeze the water with gauze. Then put the leek into the meat and stir it. If it's light, add some salt and the dumpling stuffing will be ready.

Rolling: Take out the proofed dough, knead it into long strips and cut it into small pieces with a knife. Rub into a flat shape by hand. When rolling with a rolling pin, pay attention to the thick middle and thin edges. Thick in the middle to prevent dumpling stuffing from leaking, thin in the side and delicious.

Bao jiaozi: Put the dumpling stuffing in the center of the skin. Don't put too much stuffing if you are not skilled. Pinch the middle first, then pinch the sides, and then squeeze the edges of the dumpling skin from the middle to the sides, so that jiaozi won't leak soup when cooking.

Jiaozi: Boil a pot of boiling water. After the water boils, add jiaozi and stir it in time (clockwise) to prevent jiaozi from sticking together in the water. Change the big fire into a small one, cover the pot and cook until jiaozi floats on the water.