Raw materials:

Flour, tender cabbage leaves, pickled fungus, ginger, thirteen spices, edible oil, sesame oil, chicken essence, soy sauce.

Exercise:

1, prepare materials and tools;

2. Mix dough. Take a proper amount of flour according to the number of people eating, add tap water bit by bit and stir until the dough is not soft or hard (the dough is stirred in advance because it will be stiff when rolled), and the effect is as shown in the figure;

3. Prepare stuffing. Chop the washed tender white vegetable leaves, put them into a vegetable basin, sprinkle some salt, stir and marinate for 5 minutes, and then squeeze out the water for later use; Shred that soaked auricularia auricula, and chop for later use; Chop onion and ginger for later use. The effect is as shown in the figure;

4. Adjust the filler. Put chopped cabbage leaves, fungus and onion ginger together, pour in proper amount of soy sauce, thirteen spices seasoning, salt, chicken essence, cooking oil and sesame oil (the above seasonings are placed according to personal taste), and stir clockwise with chopsticks or spoon (it is said that this will taste better), and the effect is as shown in the figure;

5. Roll the dough. Rub the dough into strips, cut it into small pieces, press each small piece into small pieces with your palm, and then roll it into a big round dough with a rolling pin. The effect is as shown in the figure;

6, package jiaozi. Put the rolled dough in the palm of your hand, put a proper amount of stuffing on the dough with chopsticks, fold it in half up and down, pinch the middle part to make it stick together, then put your hands on both sides of the folded dough as shown in the figure, and squeeze it hard in the middle with your thumb and forefinger, and a jiaozi will be completed! The effect is as shown in the figure;

The following two pictures show the finished products of jiaozi wrapped by two methods, in which the jiaozi wrapped by the above method is on the chopping board.

7. Cook jiaozi. This is much simpler. Jiaozi tastes best when the water is boiling. It is said that jiaozi is not easy to cook. In the process of cooking jiaozi, we should pay attention to cover the pot and boil it for a while, so that jiaozi will cook quickly (when the family cooks jiaozi, they will pour a little cold water every time the water boils, in order to make jiaozi cook quickly and flexibly). What should jiaozi do? You see jiaozi floating on the water, and the dough is no longer raw and white, but almost ripe.