Meat stuffing, leeks, mushrooms, fungus, shrimp, onion, ginger, eggs, flour, peanut oil, soy sauce, salt.

How to make Sanxian jiaozi?

1, add soy sauce, chopped green onion, Jiang Mo and salt into the meat stuffing and mix well. Add an egg white and stir evenly in one direction.

2, dried mushrooms, fungus, shrimp soaked in advance.

3. Chop the soaked mushrooms, fungus and dried shrimps into powder respectively.

4. After the wok is hot, pour proper amount of peanut oil, add three or four slices of ginger, turn off the fire after the oil is hot, take out the ginger, put oil in it and cool it for later use, wash the leek, spin it dry and cut it into extremely thin sections.

5. Add minced leek, minced mushrooms, minced auricularia and minced shrimps into the cooled peanut oil and stir well, then add minced meat and proper amount of salt and stir well.

6, put it in the basin for later use, that is, the three fresh meat stuffing, which can be put in the refrigerator for refrigeration ~

7. Add water to the flour and stir until there is no dry flour.

8. Cover the dough with plastic wrap and wake up for 20 minutes ~

9. Knead the dough until it is smooth and wake it for ten minutes.

10, take a piece of dough and knead it into a long strip, then pull it into a small dose, make it into a ball, flatten it and roll it into a dumpling wrapper, and wrap it in a jiaozi ~ ~ ~

1 1, Bao Jiaozi

12. After the water is boiled, put it into jiaozi, stir it, and cover it. After boiling, add half a bowl of water, then pour water, add water, and cook for about five or six minutes.

13, out of the pot ~ ~ to eat.