Two Jin of glutinous rice flour

A catty of pork

Appropriate amount of cabbage

Appropriate amount of mushrooms

Appropriate amount of leek

condiments

Proper amount of cooking wine

Proper amount of salt

A spoonful of monosodium glutamate

Steamed fish and soy sauce

step

1. Remove the stems from the mushrooms and cook them in a pot. When you smell the fragrance of mushrooms, you can take them out of the pot and soak them in cold water for a while.

2. Cook the cabbage with the water for cooking mushrooms. Don't overdo it. When it becomes soft, take it out and soak it in cold water.

3. At this time, wash the lard and cook it in the pot. Just a small bowl of water. When the water is almost dry, open the smallest fire cover and let the water drain slowly. You can chop the stuffing at this time.

4. After the stuffing is chopped, add cooking wine, salt (not too much, less can be added, more can't be done) and monosodium glutamate. Mix well, spread with chopped green onion and drizzle with steamed fish and soy sauce.

5. Because I take pictures myself, I sometimes forget to take pictures, so I can't take pictures when I pour oil. Pour boiling lard on chopped green onion, and you will feel that the whole kitchen has become so fragrant!

6. Forgive me, I was so absorbed in kneading dough that I forgot to take pictures. Pour two-thirds of glutinous rice flour into the basin and stir slowly with boiling water. I poured too much water and the dough was too sticky. Look, my hands are covered with powder. At this time, the flour left in the bag can be used for first aid. If the glutinous rice dough is too sticky, pour some dry powder into it until the dough is not sticky.

7. Go to a small dough and knead it into a circle, and knead it for a little longer.

8. Touch your thumb with water, insert one end and turn it slowly, then gently pinch it.

9. Knead the dough into a small bowl

10. Add the stuffing and close it slowly.

1 1. jiaozi can be steamed or boiled.