ground meat 2g

green pepper 2g

high-gluten flour 3g

cooking wine, soy sauce, oyster sauce, salt, Jiang Mo, pepper, salad oil, sesame oil and water

Practice

Dumpling skin:

1.

2. Cover and leave for more than 3 minutes.

3. About the size of a thumb, roll it into a dumpling skin.

Dumpling stuffing:

1. Dice scallops into 5mm pieces.

2. Add cooking wine, soy sauce, oyster sauce, Jiang Mo and pepper to the ground meat; Add a small amount of water several times and keep stirring.

3. Cut the green pepper into fine powder of 2-3mm, rub it with salt, squeeze out the water by hand, and put it into the meat and stir well.

4. After adding salad oil and sesame oil and stirring, add appropriate amount of salt and stir well.

Boil jiaozi:

1. Boil the water, add the jiaozi, stir it, cover it and bring it to a boil.

2. Add a small bowl of cold water, stir it and bring it to a boil.

3. Turn off the fire, add a small bowl of cold water, stir it and take out jiaozi.

Tips

1. Replace diced scallops with shrimps and green peppers with leeks, and it will become jiaozi with shrimps.

2. If you can't make dumpling wrappers, you can use the dumpling wrappers sold in the market.

3. Fry the remaining jiaozi in a pan, which is delicious.