Composition:

Flour 1000g, water about 550g, zucchini, vermicelli, Chinese cabbage, auricularia, egg, onion, pepper powder, prickly ash granules, star anise, a few drops of sesame oil, 3 tablespoons of soy sauce, oyster sauce 1 tablespoon, and a proper amount of salt.

Exercise:

1. Mix the dough first. Generally, jiaozi flour is a little harder than steamed bread flour, and the ratio of flour to water is 10:5.5. Knead it, cover it, wake up and start making stuffing.

2. Wash all the dishes first, soak the fungus in warm water, soak the vermicelli in cold water, chop the cabbage, sprinkle a spoonful of salt and put aside for blanching. Clean the zucchini, dry it and put it in a pot.