1, and the ratio of flour to water is 100: 60.

2, with warm water and noodles, water slowly added, do not add it all at once.

3. When the dough is smooth and does not touch your hands, cover it with gauze to wake it up 15 minutes.

4. Chop the cabbage, add salt for 5 to 10 minutes, put the water into gauze after it comes out, and dry it hard.

5. Be sure to remove the water from the cabbage, otherwise the stuffing will produce a lot of water.

6. Chop fungus, mushrooms and green onions, put them into the meat together with Chinese cabbage, add eggs, spiced powder, salt, soy sauce and sesame oil, and add appropriate amount of pepper according to taste and mix well.

7. Knead the dough evenly into a cylinder with a diameter of about 2.5 cm and cut it into a length of 2.5 cm.

8. Press the dough and sprinkle flour during the process to prevent adhesion.

9. Roll the rolling pin into dumpling skin.

10, put the stuffing into the dumpling skin and knead the dumpling skin.

1 1. Add water and put it in a pot, jiaozi. Cook it for about 7 times and it will be cooked.