Half a cabbage

flour

500 grams of pork belly.

5-6 shallots

Enoki Mushroom

A little soy sauce and soy sauce.

sesame oil

salt

Dumplings stuffing seasonings

Cooking wine

Recipe practice:

1. Stir the flour. It's very hot now. I usually mix flour and water at 2: 1 (if it is100g flour, just add 50g water. ) Knead into dough, cover it with wet cloth or plastic wrap, and wake it up 15 minutes.

2. Pour chopped pork belly into the pot, add salt, cooking wine, water, dumpling stuffing seasoning, soy sauce and soy sauce, and stir in one direction with chopsticks.

3. Chop cabbage, Flammulina velutipes and shallots.

4. Put the minced cabbage, chopped Flammulina velutipes and shallots into the meat and mix well, then add sesame oil and mix well to form a filling.

5. Sprinkle dry flour on the chopping board, then knead the dough into strips, cut into small doses, flatten the small doses, and roll them into thin slices with a rolling pin. You can keep jiaozi. Squeeze tightly when wrapping, and don't expose the stuffing.

6. Boil a pot of water, put it in jiaozi, boil it again, add a small bowl of cold water, and repeat for 3 times. Jiaozi can eat noodles.