Fennel seedling

750g

flour

800g

Pork stuffing

600g

ingredients

oil

30g

salt

1.5 teaspoon

ginger

a bulk

Sichuan pepper

1 teaspoon

soy

20g

step

1. Fennel seedlings are washed and dried. Flour and a soft and moderate dough are soaked for use. Because I have published some short articles about jiaozi and the process of meeting jiaozi, I won't waste any more space. And jiaozi noodles only need to master one degree: the hardness of the dough is as soft as the earlobe.

2. Boil the pepper and ginger with water and let them cool, then remove the pepper and ginger.

3. Pour the pepper and ginger water into the pork stuffing, and stir the meat stuffing while pouring.

4. Because fennel seedlings are used as stuffing, the softness of the meat stuffing should be stirred into a thin paste, and the meat stuffing can flow best with chopsticks, otherwise the dumpling stuffing is too dry and has no juicy taste.

5. Chop the fennel seedlings into the meat stuffing, add the cooked oil, refined salt and soy sauce and mix well to taste.

6. Knead the dough until it is soft and oily. Pull the dough into small doses, roll it into a jiaozi bag, put it into the prepared dumpling stuffing, and knead it into a jiaozi.

7. Put the wrapped jiaozi into the boiling water pot.

8. Add cold water several times in the middle.

9. Cover the pot and boil the stuffing and boil the skin. After jiaozi is white and fat, he can fish out and eat.