Jiaozi \ x0d \ x0d \ Ingredients: \ x0d \ x0d \ leek \ x0d \ mutton \ x0d \ flour \ x0d \ cooked vegetable oil \ x0d \ x0d. Appropriate amount of ginger \ x0d \ x0d \ Recipe: \ x0d \ x0d \ 1. Ingredients: mutton, pepper, salt, flour, ginger and chicken, cooked vegetable oil, leek \ x0d \ x0d \ 2. Flour and smooth dough, wrapped in fresh-keeping bags, proofed for more than 30 minutes \ x0d \ Ginger washed and cut into powder \ x0d \ x0d \ 5. Put the mutton paste into a pot, add Jiang Mo pepper and salt boiled vegetable oil, mix the chicken essence evenly and let it stand for a while \ x0d \ x0d \ 6. Put the leek in a pot, first add the chicken pepper and mix well, then add the salt and mix well. \ x0d \ x0d \ 7. Take equal parts, knead into thin strips with uniform thickness, and cut into small doses with uniform size \ x0d \ x0d \ 10. Sprinkle some dry flour and press it into a round cake shape with your palm \ x0d \ x0d \ 1 1. Roll into a round dumpling skin. \x0d\\x0d\ 12。 Put stuffing in the middle of the dumpling skin and wrap it into your favorite jiaozi shape \x0d\ 13. Add a little salt to jiaozi in boiling water \x0d\ 14. Cook until jiaozi floats and rises, and then you can cook. \x0d\ Use your mobile phone. After adding salt, the nutrient water of leek will not be lost, and the oil will cover the water. \x0d\ Mutton should be fat and thin, so that mutton is not firewood and delicious. \x0d\ Xinjiang mutton has no smell, so there is no need to add too much seasoning. \x0d\ Add a little salt to the boiling water when cooking jiaozi, so that the dumpling skin won't break and it will be strong when chopping dumpling stuffing.