Chinese chives, eggs, shrimps and mushrooms are wrapped in jiaozi.

Shrimp, cabbage and jiaozi.

You can also pack jiaozi for your child like this.

Wash prawns and peel them.

Shrimp corn jiaozi

Ingredients: 200g of shrimp, 20g of corn (fresh)100g, 250g of wheat flour.

Accessories: 50 grams of water chestnut, 25 grams of celery and 50 grams of fat.

Seasoning: green onion 10g, ginger 5g, salt 5g, monosodium glutamate 2g, vegetable oil 15g, pepper 2g, pea starch 10g and egg 75g.

Exercise 1. Wash the shrimp, dry it with a dry cloth, put it in a container, add salt, monosodium glutamate, pepper and starch, and stir and size it by hand.

2. Wash the fat and steam it in a cage.

3. Cut water chestnut, fat cow and celery into fine grains respectively.

4. Add chopped green onion and Jiang Mo into the pulped shrimp, mix with other materials, then add seasoning and stir evenly to get the shrimp and corn stuffing.

5. Mix flour, 2g salt, 30ml water and eggs, knead into dough, then divide the dough into small pieces and roll it into dough for later use.

6. Roll the dough into stuffing, knead it into balls, wrap it into jiaozi, and cook it in the usual way.

Shrimp and Mushroom jiaozi

Ingredients: wheat flour 500g, shrimp150g, fresh mushrooms100g.

Accessories: 300g lean pork and 250g pickled mustard tuber.

Seasoning: 50g scallion, 6g ginger, 8g salt, 4g monosodium glutamate, soy sauce 10g, cooking wine 10g, 2g spiced powder and sesame oil 15g.

Exercise 1. Wash onion and ginger and cut into pieces for later use; Wash pork and chop it into minced meat; Wash shrimps and chop them; Wash the water-soaked mushrooms and pickled mustard tuber and cut them into powder for later use.

2. Put the pork into the pot, pour some water and beat until it thickens. Add shrimp, mushroom powder, mustard tuber powder, chopped green onion, Jiang Mo, refined salt, monosodium glutamate, soy sauce, cooking wine, five-spice powder and sesame oil, and stir evenly to get the filling.

3. Put the flour into a basin, pour water into it and knead it into dough for about 65,438+0 hours, then thoroughly knead it into long strips, divide them into small doses of about 65,438+00g each, flatten them one by one, roll them into round dumpling wrappers with thin edges and thick middle, wrap the stuffing and knead them into jiaozi blanks.

4. Put the pot on the fire, pour it into the fire and bring it to a boil. Sprinkle it into the blank of jiaozi, gently push the bottom in one direction with a spoon until jiaozi comes out, cover the lid, simmer for four or five minutes with boiling heat, pour in a little cold water, then pour in cold water, and cook until jiaozi is done.

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