Accessories: 500g dumpling skin.

Seasoning: salt 20ml, ginger 15g, light soy sauce 40ml, raw flour 15ml, sesame oil 10ml and sesame 5g.

Steps:

1. Dice the meat, chop it into minced meat, and add Jiang Mo.

2. Add10ml salt to minced meat.

3. Add 30 ~ 40ml soy sauce and 15ml raw flour and mix well.

4. Add 250 ml of clean water in batches, and stir in the same direction with chopsticks while adding water.

5. Put the minced meat in the refrigerator until it becomes gelatinous.

6. Chop the Chinese cabbage, add10ml salt, mix well, and let stand for15min.

Step 7 squeeze out excess water

8. Add 10 ml sesame oil and mix well.

9. Mix well with minced meat. If you feel too wet, keep it in the refrigerator for a while before using it.

10. Take a dumpling wrapper and put a spoonful of Chinese cabbage and pork stuffing in the middle.

1 1. Knead into jiaozi.

12. Complete the crossover in turn. You can put the whole dish in the refrigerator and then bag it for freezing. I used to buy jiaozi to eat, and then I cleaned the box containing jiaozi, dried it, wrapped it in jiaozi, and then I could use it to wrap it.

13. jiaozi did a good job. If you didn't eat it at that time, seal it in a fresh-keeping bag and freeze it in the refrigerator.

14. Put a thin layer of oil in the pan, drain it in jiaozi, and fry it in medium heat until it is set in jiaozi.

15. Pour raw flour water (1: 10 tablespoons of raw flour and10 tablespoons of clean water) along the side of the pot, which is half less than that in jiaozi. Or flour and water will do. )

16. Cover and cook over low heat until the raw flour and water are dry. Open the lid and sprinkle with sesame seeds. Turn to medium heat and fry until the water is dry and the bottom is crisp.