material

Onion, salt, shepherd's purse, leek, cabbage, soy sauce, mutton, vegetable oil, pepper water, eggs, chicken essence, thirteen spices, ginger and carrots.

working methods

1. Chop mutton into stuffing, pour in soy sauce and stir well.

2. Heat the star anise pepper in the vegetable oil, pour it into the mutton stuffing and stir well, then add salt, chicken essence, thirteen spices and pepper water and stir well (be sure to stir clockwise).

3. Add chopped green onion, ginger, carrot, shepherd's purse, leek and Chinese cabbage in turn and mix well. Add 1-2 eggs and mix well according to the dryness and wetness of dumpling stuffing.

4. Knead the flour into dough with water, cut it into long strips (preferably 2 hours in advance), cut it into small pieces, flatten it, roll it into a circle, and wrap it in jiaozi.

5. Boil the water in the pot and put it in the jiaozi. After the water boils, order cold water three times and it will be OK.