Ingredients: flour

Put a proper amount of flour and a spoonful of salt into the basin.

Then add an egg white to the flour bowl, add the dumpling skin of egg white, and wrap it in jiaozi. After cooking, it is not easy to stick to the bowl.

Put a small bowl of cold water into the dough, first add a small amount of water, and rub the flour into a knot with your hands or chopsticks;

Then press the acne hard with your hands for a while.

Dip the dough in some water by hand, and then continue to knead. Soak the dough in water for 2-3 times, cover the pot and wake it for 30 minutes.

Take a small piece after waking up, rub it into long strips, cut it into small doses with a knife, or drag it by hand.

Roll the batter round with a small rolling pin, and you can wrap jiaozi.

The practice of dumplings

Ingredients: 500g flour, 200g chicken and 250g leek.

Accessories: salad oil, salt 6g, ginger, allspice powder 1g, cooking wine 1g, sesame oil 3g, salad oil 6g, soy sauce 2g, egg white 30g and raw chicken oil.

Exercise:

Add water (about 220g) to flour, add egg white and flour, wrap it in a fresh-keeping bag and wake it for 30 minutes. Wash ginger and cut into powder. Wash leek, drain and cut into powder. Add sesame oil and mix well.

Chop chicken and raw chicken oil into paste, add Jiang Mo, cooking wine and light soy sauce, stir evenly in one direction, stand for 10 minute for seasoning, mix leek and chicken, add allspice powder and salad oil, and add salt when wrapping.

Knead the awakened dough again, knead it into long strips, divide it into small portions, squash it, and roll it into small jiaozi.

Add meat and wrap in jiaozi.

Add cold water to the soup pot and add a little salt to boil.

Jiaozi to boil, push in one direction with a spoon, turn to medium heat, and then boil with a little cold water.

Jiaozi floats and rises, so you can pick it up and eat it.