50 grams of chopped green onion

50g garlic moss

300g beef

800g flour

Proper amount of oil

Proper amount of salt

Appropriate amount of chicken essence

Proper amount of soy sauce

Appropriate amount of Chili powder

Seasoning quantity

Production time: 30min-1 hour.

Number of people dining:

step

1

Cut beef (cooked beef I use here), mushrooms, chopped green onion and garlic into pieces.

2

Pour oil into the pot.

three

Pour beef, mushrooms, etc. Add soy sauce, salt and chicken essence into the pot. Chili powder, stir-fry for a minute or two to make stuffing.

four

Pour the flour into the basin, dig a hole in the middle and pour in warm water.

five

Use chopsticks to make batter.

six

Soften dough

seven

Lower dose

eight

Rod-shaped skin

nine

The stuffing is placed in the middle of the dumpling skin.

10

Baocheng jiaozi

1 1

Add water to the pot and boil.

12

Pour jiaozi into the water, and be careful not to overdo it, so it will stick easily. (Or put some salt in the pot to prevent it from sticking to the pot) Stir the hot water to make jiaozi move without sticking to the bottom of the pot. Cover the pot and wait for jiaozi to float. Note: If jiaozi does not float after the water is boiled, add cold water several times until jiaozi floats.

13

Put it on the plate.