Roll the dough into a thin dough, squeeze the meat evenly on the dough, fold the dough in half, and pinch the junction by hand. Cut off the excess dough with a wheel knife.

The specific practice of Bao jiaozi is as follows:

Ingredients: flour

Accessories: water and meat stuffing.

1, 400g of flour, add 230ml of water, stir well, knead into smooth dough, cover with plastic wrap, let stand for 20 minutes, and then knead for 10 minute.

2. Knead the dough into long strips and roll it into thin dough.

3. Put the meat stuffing into a paper bag and squeeze it evenly on the dough.

4. Fold the dough in half by hand and pinch the junction by hand.

5. Cut off the excess dough with a wheel knife, and then cut the jiaozi in turn.

6. Put jiaozi into the pot and cook for about ten minutes.

Precautions:

1, jiaozi is easy to rot if cooked for too long, just cook for ten minutes.

2. Pay attention when rolling the dough.