Jiaozi is a major feature of Qingdao, with delicious taste and endless aftertaste.

Material:?

Cuttlefish: 1 strip (large) pork belly stuffing: 250g

Pepper water: leek amount: 250g.

Salt: right amount of peanut oil: right amount

Sesame oil: a little flour: 600g

Water: 300g

Method steps:?

1. Cut the cuttlefish open and wash it, peel off its skin, and take out the ink from the ink bag for later use.

2. Mix the dough, add a little salt to the flour, then put the ink into the dry flour and stir for a few times, then add water and stir until the dough becomes uniform black. Be careful not to mix ink with water before adding flour, because the dough will be gray and not dark enough. )

3. Add water to a small pot, add pepper to boil and let it cool for later use. Wash and dice leeks.

4. Cut the cuttlefish into small cubes, put them in a cooking machine, and add a little water to make a paste. Add water to pork belly and mix in cuttlefish sauce. Add pepper water, salt, peanut oil and sesame oil. If you are used to using chicken essence, you can put some, stir clockwise, and finally add leeks and mix well.

5. The wrapped jiaozi is black.

6. Boiled darker, the dumpling skin dipped in ink feels stronger.

Precautions:

Don't add water before using the ink, because the surface is not black enough.

Add a little salt to the dough, and it will be stronger. You can also add an egg. According to the amount of water in the recipe, egg+water is 300 grams.