Dumpling stuffing materials: minced pork 300g, fresh shrimp 150g, leek 200g, Jiang Mo amount, egg 1 piece (this ratio can be adjusted according to your own preference).

Seasoning: salt, sugar, chicken essence, cooking wine and sesame oil.

Exercise:

Add a proper amount of salt to jiaozi powder (to make the noodles stiff), add a proper amount of water and mix well, knead into dough, cover with a wet cloth and wake up for 30 minutes.

The practice of dumpling stuffing

1. Add Jiang Mo to pork, add a small amount of water several times, and stir in one direction until the minced meat is rich in water and becomes sticky.

2. Add the eggs, salt, sugar, chicken essence and cooking wine into the pork and stir well.

3. Add appropriate amount of sesame oil and mix well.

4. Wash the shrimps, cut them into large pieces, and mix well in minced meat.

5. Chop the leek and mix well with minced meat.

Rolling skin:

1. Divide the woken dough into several pieces, rub them into strips and apply medicine.

2. Sprinkle flour and press it into a round cake by hand.

3. Roll into medium thickness; Thin dumpling skin on all sides.

Baoba

Cooking method:

1, put more water in the pot, and after boiling, add a spoonful of salt.

2, put in jiaozi, boil the flash pot, stir the cold water, do this for three times, then open the lid and cook slightly.

Impregnating material:

Serve with vinegar and minced garlic, and add spicy oil if you like. I don't like to make the flavor too miscellaneous, because I think it will rob jiaozi of his own fragrance.