material

250g minced meat (if the prepared dough is 50g), leek 100g, 3g salt, 3g chicken essence, 3g sugar, 3g sesame oil, a little pepper and a little crude oil.

working methods

1. Wash leek, drain and cut into pieces. Then add vegetables into the meat stuffing, add all seasonings and mix well to make stuffing.

2.500 grams of flour, mixed with 1 cup warm water (add water to the flour bit by bit, and knead the flour while adding it until it can be kneaded into dough). Knead the dough until it is smooth, cover it with a wet cloth and wake up. Then tear off a piece and rub it into strips by hand. Then it is pulled into balls, pressed into thick disks, and then rolled. Roll into small discs.

3. The center of the dumpling skin is filled with stuffing, and about 20 grams of stuffing is enough (depending on the level, put less stuffing at the lower level to make it better). Then the dumpling skin is folded in half, and the thumb and forefinger squeeze hard to squeeze out jiaozi.