Put all the original dumpling wrappers into the inner pot of a bread maker, beat them with [Oolong Noodle] leaves and [Oolong Noodle Mode] for 8~ 10 minutes until the dough is smooth, put them in a sealed box to relax for one hour, then press them into large pieces, about 0.3cm, and then press them out with a circular die (8~ 10cm). (Sprinkle a lot of hand powder before tabletting to avoid adhesion) The rest. ...

2. Add 20g (adding salt outside the stuffing) to the stuffing cabbage powder, grab the water and let it stand for 10 minute, then knead the water with your hands and mix it with the stuffing &; Mix all the seasoning ingredients and set aside.

3. Take a spoonful of stuffing, fold it aside and wrap it tightly.

4. A spoonful of oil, put jiaozi into the pot at regular intervals, and pour in 150cc of water. When the water boils, cover it, turn off the heat and cook for 8 minutes. Open the lid and drain until the bottom of jiaozi is golden.

It's delicious to eat directly or touch a little ointment.