Ingredients: half a cabbage, a handful of Flammulina velutipes, 5-6 shallots, 500g pork belly powder, cooking wine, dumpling stuffing seasoning, salt, sesame oil, a little soy sauce and soy sauce, and flour.

Exercise:

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

2. Chop cabbage, Flammulina velutipes and shallots;

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

4, dough mixing, the weather is hot now, I usually mix flour and water 2: 1 (if it is 100 grams of flour, add 50 grams of water. ) make dough, cover with wet cloth or plastic wrap and wake up 15 minutes;

5. Sprinkle dry flour on the chopping board, then knead the dough into long 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.