Ingredients

Mutton slices 300g

Wax gourd 1000g

Flour 500g

Appropriate amount of batching oil

Proper amount of salt

Soy sauce 10ml

Proper amount of onion

Ginger right amount

Appropriate amount of sesame oil

Chicken essence 2g

Spiced powder 2g

Time-consuming preparation time 10 minute

Production time is half an hour-1 hour

method of work

Add salt, soy sauce, chicken essence, spiced powder and sesame oil to the mutton slices, stir and marinate evenly 1 hour.

Add water to the flour and knead it into a dough with moderate hardness.

Add onion and ginger to the marinated mutton slices and put them on the cutting board.

Chop with a knife, and add a proper amount of water while chopping.

Wash, peel and pulp melons.

Rub into silk.

More shredded wax gourd.

Squeeze the water with a drawer cloth.

Squeeze the dried wax gourd into the mutton stuffing.

Add cooking oil and stir well.

Knead the baked noodles into strips and cut them into small doses.

Take a small dose and roll it into a dumpling skin with a thick middle and a thin edge.

Put the mutton stuffing in the middle of the dumpling skin.

Wrap it up as jiaozi. Put away the packed jiaozi with spaces in the middle.

Add water to the pot and bring to a boil. Add jiaozi. When boiling until it floats, add some water twice.

Take out and eat.