Stuffing: Pork belly (it is best to be three fat and seven thin, or two fat and eight thin, so that the whole lean meat is not delicious)

Chinese cabbage (the dosage is adjusted according to your own taste, which is almost the best with meat; Cabbage heart is the best)

Onion, ginger, soy sauce, soy sauce, sesame oil, salt, pepper, five-spice powder, chicken soup (or water) in moderation.

Skin: flour, cold water

1, chop pork into minced meat;

2. Put it into a large basin and add appropriate amount of soy sauce and sesame oil;

3. Keep stirring in the same direction until the minced meat completely absorbs soy sauce and sesame oil, cover with plastic wrap and let stand;

4, the cabbage is finely chopped, and the size is as you like. Too broken but not delicious; In the process of cutting Chinese cabbage, add a little salt to "kill" the water in Chinese cabbage;

5. Chinese cabbage is crushed and put into the meat stuffing; Add Jiang Mo and chopped green onion at the same time, don't stir yet;

6. Before wrapping jiaozi, pour some cooking oil on the cabbage, first mix the cabbage well, and then stir the meat, onion ginger and cabbage in the original direction of the meat;

7. Stir well, add a small amount of chicken soup or clear water in several times, and add the next time after fully stirring every time until the filling is moist, shiny and sticky;

8. Add ingredients such as pepper and spiced powder. If you like dark colors, you can add a little soy sauce to color them.

9, or use the original mixing evenly, taste the taste, you can add the right amount of salt to taste, filling can be.

10, add water to the flour to form a uniform dough (water can be kept "killed" by Chinese cabbage before adding it to the dough, and the amount of water should be controlled), cover it with a wet cloth or plastic wrap, let it stand for 1 2 hours, take it out and knead it several times in the middle, until the dough is smooth and has a certain gluten;

1 1, ingredients, rolled skin, stuffing;

12. Boil jiaozi with wide water, add some water three times in the middle, and cook jiaozi, and you can open it!

Recipe tip:

1, the key to thin skin is dough, which should be fully kneaded; The second key is rolling skin. As for how to roll out thin skin, we need to practice more.

2. The key to stuffing mixing is to always stir in the same direction until the meat stuffing is still full of water; If the direction is reversed, the stuffing will be scattered, and the wrapped jiaozi will not be able to hold the ball, and there will be no taste of "filling soup";

3. The key to "filling soup" is to pump in the right amount of water. Chicken soup and broth are the first choice, but you can't use water. Because Chinese cabbage or other vegetables contain a certain amount of moisture, it is easier to control the overall moisture of the stuffing after adding Chinese cabbage or other vegetables and adding soup.