jiaozi can make many kinds of fillings, according to personal taste

1. Prepare cabbage and green pepper; Wash the cabbage, dry it and cut it into small pieces. Add a little salt to the water and burn it until it is slightly open. Add the cabbage and blanch it slightly to soften it. Green peppers are also cut into small pieces and blanched

2. Blanched cabbage and green peppers are cooled with cold water respectively, and the water is controlled to dry; Chop cabbage and green pepper into stuffing respectively; Squeeze out excess water by hand for later use

3. First pour sesame oil into the pork stuffing and mix it evenly; Then add spiced powder, chicken essence, salt and soy sauce and mix well; Then add a proper amount of salad oil to make the meat more moist

4. Then add chopped green onion and Jiang Mo and mix well; Finally, add cabbage and green pepper; Stir the vegetables and meat thoroughly and thoroughly by hand, and the dumpling stuffing is ready

5. Add a spoonful of salt and a small amount of edible alkali to cold water and stir until it melts (salt: alkali = 2: 1); Slowly pour water into the flour and gently stir with chopsticks; Stir the flour into snowflakes

6. Make a smooth dough and leave it aside for 15 minutes; Knead the awakened noodles into long strips and cut them into medium-sized pills; Roll the small dose into dumpling skin

7. Put the dumpling skin in your hand and wrap it in stuffing; Squeezed into ingots, jiaozi is placed on the curtain one by one; Boil the water, put it in the wrapped jiaozi and cook it. Observe that the color of the floating jiaozi becomes a little transparent, and press the dumpling skin with your hand

8. It will rebound quickly, indicating that jiaozi is ripe, so you should immediately pick up the water and put it on the plate; Peel garlic and mash it into fine garlic paste; Add soy sauce and sesame oil to make dip juice.