main ingredients: flour, beef stuffing and leek ingredients: onion, ginger, pepper, cooking wine, soy sauce, pepper, salt and sesame oil

Method of mixing beef stuffing: 1. Soak pepper in boiling water for about 2 minutes, remove pepper and leave pepper water for later use; 2. Add cooking wine, soy sauce, pepper, salt, sesame oil and minced onion and ginger to the beef stuffing and stir evenly. Add pepper water in several times and stir vigorously in one direction to make the meat stuffing stronger.

1. Picking and washing leeks, drying and chopping; 2. Add leek into the mixed beef stuffing, add salt as appropriate to adjust the saltiness, and stir evenly, and the beef and leek dumpling stuffing will be mixed well

1. Take out the dough that has been baked, sprinkle some dry flour on the panel, and knead the dough until the surface is smooth; 2. Divide the dough into several portions, take one portion (the rest is covered with wet cloth or plastic wrap to avoid air drying), rub it into long strips, make it into a preparation, roll it into dumpling skin, wrap it with beef and leek stuffing, and knead it into jiaozi. Repeat this until the noodles and stuffing are cooked in a pot of water, and the water boils and then goes to jiaozi. While going down to jiaozi, gently push it in one direction with a strainer to prevent it from sticking to the bottom of the pot. Cover the pot, wait for the water to boil, add half a bowl of cold water, add half a bowl of cold water when the water boils again, and add water three times. When jiaozi is all floating and bulging, it can be fished out and eaten. All the materials are used up.

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