Accessories: chopped green onion, Jiang Mo cooking wine, pepper, oil and salt soy sauce.

1. Add a teaspoon of salt to the flour, stir it evenly with chopsticks, add water, knead it into a smooth and soft dough, cover it with a wet cloth and simmer for 30 minutes. The time can be longer, and the dumpling skin will be easy to roll out. Peel corn kernels. Add pepper oil to the pork stuffing and stir fry with chopsticks.

2. Then add cooking wine, chopped green onion, Jiang Mo, salt, soy sauce and monosodium glutamate, stir in one direction, and finally add corn kernels and mix well.

3. Pack jiaozi. Boil enough water in the pot, add jiaozi, and stir along the edge of the pot to prevent the pot from sticking. Jiaozi, after the water is boiled, pour a bowl of cold water, cover the lid, boil again and then pour a bowl of cold water, * * * pour three bowls of cold water, then turn off the fire and take out the pot.

Chinese cabbage and pork stuffing jiaozi material

500g of pork, 450g of Chinese cabbage, 250ml of dumpling wrapper, 250ml of water, 20g of ginger15g, 20ml of salt (minced meat10ml, Chinese cabbage10ml), 35-40ml of soy sauce, and uncooked flour1.

working methods

1. Dice pork, chop it into minced meat, and add Jiang Mo.

2. Add10ml salt to minced meat.

3. Add 30~40ml soy sauce and 15ml raw flour and mix well.

4. Add 250ml of clean water several times, and stir in the same direction with chopsticks while adding water.

5. Put the minced meat in the refrigerator until it becomes gelatinous.

6. Chop the Chinese cabbage, add 10ml salt, mix well, and let stand for15min.

Step 7 squeeze out excess water

8. Add 10ml sesame oil and mix well.

9. Mix well with minced meat. If you feel too wet, keep it in the refrigerator for a while before using it.

10. Take a dumpling wrapper and put a spoonful of Chinese cabbage and pork stuffing in the middle.

1 1. Knead into jiaozi.

12. Complete the crossover in turn. The whole dish can be put in the refrigerator and then packaged and frozen.

13. Made by jiaozi. If you didn't eat it at that time, seal it in a fresh-keeping bag and freeze it in the refrigerator.

14. Put a thin layer of oil in the pan, drain it in jiaozi, and fry it in medium heat until it is set in jiaozi.

15. Pour raw flour water (1: 10 tablespoons of raw flour and10 tablespoons of clean water) along the side of the pot, which is half less than that in jiaozi. Or flour and water will do. )

16. Cover and cook over low heat until the raw flour and water are dry. Open the lid and sprinkle with sesame seeds. Turn to medium heat and fry until the water is dry and the bottom is crisp. Afraid of children being hot, I dare not fry too much. If I'm not afraid of the heat, I'd better fry it crisply.

Chinese cabbage and pork stuffing jiaozi material

Flour, half a cabbage, 500g pork belly powder, a handful of Flammulina velutipes, 5-6 shallots, cooking wine, salt, sesame oil, soy sauce, soy sauce,

working methods

1. Pour chopped pork belly into the pot, add salt, cooking wine, clear water, soy sauce and soy sauce, and stir in one direction with chopsticks to harden the ribs.

2. Chop cabbage, Flammulina velutipes and shallots.

3. Put the minced Chinese cabbage, chopped Flammulina velutipes and shallots into the meat and mix well, then add sesame oil and mix well to form a filling.

4. Stir the flour. It is very hot now. I usually mix flour and water at 2: 1 (if it is100g flour, just add 50g water. ) Knead into dough, cover it with wet cloth or plastic wrap, and wake it up 15 minutes.

5. Sprinkle dry flour on the chopping board, then knead the dough into strips, cut into small doses, flatten the small doses, and roll them into thin slices with a rolling pin. You can keep jiaozi. When wrapping, squeeze tightly and don't reveal the stuffing.

6. Boil a pot of water, put it in jiaozi, boil it again, add a small bowl of cold water, and repeat it for 3 times. jiaozi can eat when he floats to the surface.

Douban Pork Stuffed jiaozi

material

500g watercress, 600g dumpling skin (thick skin), 500g pork stuffing, salad oil, salt, salt and jiaozi vinegar.

working methods

1. Wash watercress, chop it up, put it in a big basin, add 2 teaspoons of salt and marinate it 10 minute.

Drain watercress

3. Squeeze dehydrated watercress into the meat stuffing.

4. Add a little salad oil and salt and mix well.

5. Bao jiaozi

6. Cook jiaozi, put a little more water in the pot, bring it to a boil, put it in a jiaozi, and add 1 teaspoon of salt.

7. Add a little salad oil, cook jiaozi, put oil and salt to prevent jiaozi from sticking to the pot.

8. After the pot is boiled, add about half a bowl of cold water three times in a row, and jiaozi will be cooked.

9. Pick up the jiaozi with a hedge and drain it.

10. Dish and pour in jiaozi vinegar.