Ingredients: 500g pork, 300g mushrooms, flour, onion, ginger, soy sauce, sweet noodle sauce, salad oil, salt, pepper and water.

working methods

1. Take the flour and put it in the basin. Take hot water (about 60℃) and slowly pour it into the flour. While pouring water, stir with chopsticks to make the flour form smaller flour flocs, and then knead the flour flocs into balls by hand to achieve the "three lights". Cover the dough with a wet cloth and bake for 20-30 minutes.

2. Wash the pork, chop it into minced mushrooms, wash it, blanch it, take it out and let it cool, then cut it into diced onion and ginger, cut it into pieces, put the minced pork, diced mushrooms and minced onion and ginger into a basin, then add soy sauce, sweet noodle sauce, salt, salad oil and pepper, stir it clockwise and leave it for 10 minute to taste.

3. Roll out the dough, cover the panel with dry flour, put the baked dough on the panel, rub it into long strips, cut it into small doses, press the doses into cakes with your hands, rotate the cakes with your left hand, and roll them into dumpling skins with a rolling pin with your right hand. Hold the dumpling skin with your left hand, put a little stuffing in the middle of the dumpling skin, lift the two sides of the dumpling skin with your right hand, and then pinch it from left to right, and jiaozi will be wrapped.

4. Fried dumplings jiaozi can be fried directly or wrapped and cooked. Frying: put the oil in the pan, heat it slightly, put jiaozi code into the pan, add a little water to half the height of jiaozi, cover the pan, and fry it on low heat (about 10- 15 minutes) to make both sides golden.

5. Cook and fry: put water in the pot, put it on the drawer, code jiaozi, boil the water and steam 15 minutes. After that, take a pan, add a little oil, add steamed jiaozi, and fry until both sides are golden.