Flour (500g)

Pork (300g)

Cabbage (150g)

seasoning

Onion (a little)

Ginger (a little)

Salt (a little)

Cooking wine (2 teaspoons)

Light soy sauce (2 tablespoons)

White pepper (a little)

Chicken essence (a little)

Salad oil (1 tbsp)

Sesame oil (a little)

cookware

saucepan

1

Put the flour into a pot and add a spoonful of salt to the flour.

2

Slowly add water to the flour and stir with chopsticks until the flour in the basin is beaten into large snowflakes.

three

Knead the dough repeatedly by hand until the dough surface is smooth.

four

Cover with plastic wrap and wake up for 20-30 minutes.

five

While waking up, mix the stuffing. First, chop the meat into minced meat, and the ratio of fat to thin can be 3: 7 or 4: 6. Then, add onion, ginger rice, cooking wine, soy sauce, white pepper, salt, chicken essence, salad oil and sesame oil and mix well, and you can add a little water into the minced meat.

six

Wash cabbage and chop it.

seven

Pour the chopped cabbage into the meat stuffing, add a little cooking oil to mix the cabbage first, and then add salt, so as to prevent the soup from coming out when the stuffing is wrapped, and the stuffing made in this way is tender and juicy.

eight

Take out the awakened noodles and knead them into slender strips.

nine

Then the dough is made into flour with uniform size.

10

Roll it with a rolling pin into a dough sheet with uniform thickness.

1 1

Wrap a proper amount of stuffing and knead it tightly.

12

Put the wrapped jiaozi boiled water into the pot, stir a little cold water after the pot is boiled, repeat for 3 times, turn off the fire, and jiaozi will be cooked and ready to go out.