condiments

Pork (with meat in front), leek, celery, ginger, onion and eggs (depending on how much meat you pack).

condiments

Proper amount of salt and starch

Steps of jiaozi (leek and celery)

1, leek stuffing

Pork (shelf meat) is bought in the market and ground into minced meat. Mix the meat with a small amount of Jiang Mo, eggs and salt, then add a proper amount of starch and mix for later use.

Buy leeks, pick them clean, wash them, drain them, chop them up, and season them with salt for about 5 or 6 minutes. Squeeze the seasoned leek dry for later use.

Put the squeezed leek into minced meat, and stir evenly to make jiaozi.

2. Celery stuffing

Celery stuffing is the same as leek, so I won't go into details here. Some people at home want to eat leeks, others want to eat celery, so I made the same.

Jiaozi is ready-made. Take a proper amount of mixed stuffing and put it in the center of dumpling skin. Fold the dumpling skin in half. First, pinch the middle together, then fold the left side together. Pinch the right side in the same way. Place your thumb and forefinger on the left and right edges of jiaozi, and then squeeze them in the middle. When you squeeze it out, let one side of jiaozi squeeze in the direction of the hollow palm, just the size of jiaozi, facing your own side.

It is easy to be jiaozi. Boil the water (more water) and put it in jiaozi. After boiling, put some cold water. After boiling, put cold water. After boiling, continue to boil 1, and for 2 minutes, jiaozi will float.

You can't eat jiaozi without dipping in the juice. Just make a favorite seasoning.