No thirteen incense in cooking wine, no

Ingredients: 300g of pork, half a Chinese cabbage, 1/4 onions, 3 slices of ginger, 3 tablespoons of soy sauce, a little salt, sesame oil, edible oil, a little pepper and 300g of common flour.

1. First, mix flour, 300g ordinary flour, 2g salt to increase gluten, and mix flour with about160g warm water to form a dough with moderate hardness. Then cover it and relax for about 30 minutes.

2. Chop the cabbage first, clean it, then chop it initially and put 2 spoonfuls of salt in order to kill the water in the cabbage.

Chop the cabbage further until you think it can be wrapped in dumpling stuffing. I like a bigger one. It tastes better. At this time, the stuffing of cabbage can be described as dripping water.

3. Put the chopped Chinese cabbage stuffing into gauze and squeeze out excess water. This way, jiaozi doesn't have to worry about water.

4. It is best to choose fat and thin pork, so that the dumpling stuffing is fragrant. Wash, dry and chop pork. Add soy sauce, salt and pepper.

Stir in the same direction to make the meat fully tasty, and stir until the meat is fine and sticky.

5. Cut the onion into small diced onions and slice the ginger. Add proper amount of cooking oil to the pot, heat it, add onion and ginger, stir-fry until fragrant, turn off the heat and cool. Of course, you can also use chopped green onion, but I prefer onions.

6. Pour the fried onion oil into the meat stuffing, stir it evenly with chopsticks again, let the edible oil penetrate into the meat stuffing evenly, and then add the cabbage.

Mix the Chinese cabbage and the meat stuffing evenly, and finally add a proper amount of salt and a little sesame oil according to the salinity, and stir evenly to make the dumpling stuffing.

7. Knead the dough until the surface is smooth, make it into jiaozi, and then wrap it into jiaozi according to your own habits. I like thin skin and big stuffing, and put more stuffing. If you like thick skin, roll it up a little, depending on your own preferences.

8. Boil a large pot of boiling water, pour in jiaozi, stir to avoid sticking to the pot, cover the pot and bring it to a boil, then continue to cook for 3-5 minutes, and the hot jiaozi can be served.

Jiaozi stuffed with pork and cabbage in this way is delicious, and my husband can eat 30 yuan a meal. The meat stuffing is tender and can be chewed into large pieces of Chinese cabbage, each with its own taste and soul. I used laba garlic soaked in my house the other day, not to mention how fragrant it is. Try it with you ~