Fifty or sixty jiaozi is enough for two people, half a catty of meat stuffing, half a catty of fennel, a little leek and half a catty of noodles.

The practice is as follows:

1, jiaozi powder with clear water and Chengda cotton wool;

2. Knead the dough and set it aside. Wash fennel seedlings and control the moisture.

3. Put Jiang Mo, soy sauce, white pepper, cooking wine and appropriate amount of salt into the meat stuffing, stir well, cut off the roots of fennel seedlings, and then cut into small pieces;

4, put more oil in the pot than usual, turn off the fire when the oil temperature is 60% hot, stir fry the fennel seedlings evenly, and let it cool;

5. Put fennel seedlings into the meat stuffing, add spiced powder and appropriate amount of salt and mix well;

6. Take some noodles, knead them into strips and cut them into balls of the same size;

7. Open the dumpling skin, put in the dumpling stuffing and pinch the periphery;

8. Boil the water in the pot and pour it into jiaozi.