1 Chinese cabbage, minced beef, mushrooms, cowpeas, shrimps, eggs, half a handful of onions and dumpling wrappers.

Seasoning:

Appropriate amount of vegetable oil, soy sauce, salt and sugar, chicken essence, starch, yellow wine and black pepper.

Exercise:

1, all raw materials;

2, beef stuffing, fat and thin, stir, add two eggs, stir. Oil and eggs play a role in making meat stuffing more moist and smooth;

3. Add half a handful of onion or garlic to deodorize and stir;

4, a little shrimp (how much shrimp is according to personal preference), stir;

5. Add a little vegetable oil (refined oil is also acceptable), salt, monosodium glutamate, sugar, cooking wine, soy sauce (coloring), starch and pepper (personal preference) and stir clockwise. Finally, put it into a cold storage room for ice cooling;

6, cowpea, chopped. The amount of cowpea is about half that of Chinese cabbage;

7. Mushrooms, chopped;

8, cabbage, chopped;

9. Marinate the water. Put cowpea, shiitake mushroom and Chinese cabbage into a container, and marinate with salt while stirring 15 minutes (more salt is allowed);

10, prepare a white mask, take it apart, and use gauze inside to filter the moisture in cowpea, mushrooms and Chinese cabbage;

1 1, take out minced beef, mix all fillings and stir clockwise;

12, Jiaozi is wrapped;

13, serve when cooked.