celery

3-4 trees

flour

1 kg

1, method: wash celery, remove leaves and tendons, then cut into powder and chop. Put the chopped celery into the pot and add salt, monosodium glutamate, soy sauce, cooking oil, etc. , and stir well. When we make dumpling stuffing, we always use chopsticks to rotate in one direction. It is said that the stuffing is more fragrant, which is a secret recipe that has never been handed down in my family.

2. Mix the dough. Put a proper amount of flour into the pot, add water and slowly stir the flour and water evenly, neither too soft nor too hard. If it is too hard, it will not only be laborious to roll the skin, but also taste bad. However, if it is too soft, it will easily lead to jiaozi deformation. This is mainly made by myself. Do more and you'll know.

3. Shearer rolls the skin. Cut the mixed noodles into different pieces, knead them into long strips, then cut them into small doses one by one, and then roll them up.

Bao jiaozi. Put a proper amount of stuffing in the middle of the dumpling skin, first fold the dumpling skin in half, pinch it from the middle, and then pinch both sides at one time.

Cook jiaozi in the pot. Boil the water, and you can put jiaozi in the pot. Don't put too much water in it, or jiaozi will be easily crushed. After boiling, you can put it in cold water twice.