500 grams of pork

Carrots or carrots 1000g

Flour1000g

Proper amount of water

Onions, ginger and garlic

Salt, thirteen spices, monosodium glutamate, pepper powder, star anise powder.

Zanthoxylum bungeanum, oil, soy sauce and vinegar

What is the practice in jiaozi?

Put a proper amount of flour into a basin, and add corresponding cold water to stir and mix evenly. Ferment the mixed jiaozi noodles for at least half an hour.

Crushing meat, adding appropriate amount of thirteen spices, salt, monosodium glutamate, Jiang Mo, soy sauce, onion, pepper powder and star anise powder, and stirring evenly. Put a proper amount of oil in the pot, add a few peppers, stir-fry until fragrant, and pour pepper oil evenly into the meat stuffing. Crush the radish, add the meat and stir well.

Knead the mixed noodles into strips, and then pull them into balls to make dumpling skins.

Put the stuffing into the dumpling wrapper and wrap the jiaozi in the following way.

Squeeze jiaozi with both hands as follows.

As shown in the figure:

Jiaozi, wrap it up!

Cook jiaozi with a little salt.

Cooked jiaozi.

Dip in authentic Shanxi mature vinegar and add some garlic paste. It is really delicious!