Ingredients: high gluten flour100g, cold water 50ml, low gluten flour150g, warm water100ml, salt 2g, leek powder 300g, pork belly 20g, mushroom powder 50g, Jiang Mo, sugar 8g, monosodium glutamate 4g, salt 4g, leek powder.

1. Pour high-gluten flour and low-gluten flour on the operating table.

2. Mix the materials with a scraper and open the nest.

3. Pour warm water on the evenly stirred flour.

4. Stir slowly with a scraper.

5. Pour cold water on the flour.

6. Knead into a pure and smooth dough.

7. Put pork belly, Jiang Mo, sugar, salt and monosodium glutamate into a bowl and mix well.

8. Put lard in a bowl.

9. Scratch repeatedly with your hands.

10, pour in mushroom powder and mix well.

1 1. Add chicken powder and mix well.

12. Pour the raw flour in three times and stir well.

13. Pour in cooking oil and stir well.

14, pour leek powder.

15. Stir repeatedly to mix the materials evenly.

16, put the mixed leek pork stuffing into the bowl.

17, cut a piece from the prepared dough with a scraper and knead it into strips.

18, hand-picked into a small dose of about10g.

19. Roll a small dose flat and thin with a rolling pin to make dumpling wrappers.

20. Put a proper amount of stuffing on the dumpling skin.

2 1, fold in half, squeeze the dumpling skin tightly.

22. Put the wrapped jiaozi on the plate.

23, put the right amount of water in the pot to boil, put the wrapped jiaozi.

24. Cook for about 5 minutes until cooked.

25. Take out the cooked jiaozi.

26. Put it in a plate and sprinkle with chopped green onion.