Accessories: appropriate amount of leek, appropriate amount of fungus (dried) and appropriate amount of dried shrimp.

Seasoning peanut oil, salt, monosodium glutamate and light soy sauce.

Practice?

1. Chop the pork, cut the leek into small pieces, cut the Northeast Auricularia auricula and diced dried seaweed (not photographed, the camera was out of power) for later use.

2. Put the chopped pork, leek, fungus and dried seaweed in a container and add jiaozi seasoning: peanut oil, salt, soy sauce and monosodium glutamate, and stir well.

3. Mix the dough with warm water and set aside.

4. Mix the three fresh stuffing and leave it for about half an hour to wrap jiaozi.

1. Add appropriate amount of warm water to wheat flour and mix well for later use;

Three fresh dumplings

2. Remove the head, peel and wash the prawns;

3. Wash and chop leeks;

4. Beat the eggs into a bowl and stir well until cooked;

5. Cut the shrimp into large pieces;

6. Add salt, pepper noodles and chicken essence to the pork chop stuffing to taste;

7. Put the minced meat, eggs, shrimps and leeks into the basin and mix well in one direction;

8. Roll the dough into a plurality of thin skins with a rolling pin, and put appropriate stuffing into them to make jiaozi.

9. Put the wrapped jiaozi in a steamer and steam it. ? [ 1]?

material

Ingredients: 500g of wheat flour.

Accessories: egg150g, leek 200g, prawn150g, pork (fat or thin)100g.

Seasoning: 8g of salt, 2g of monosodium glutamate and 0/5g of cooking wine/kloc-.

Prepare dumpling stuffing

Raw materials: 200g of fresh shrimps, 20g of water-soaked sea cucumber 1 00g, 50g of winter bamboo shoots150g, 20g of pork loin, 20g of ginger slices10g, 20g of scallion, 20g of Jiang Mo, 50g of chopped green onion, egg white1piece.

Method:

1. Wash and chop shrimps into mud, add salt and egg white and mix well; Put the water-soaked sea cucumber into the pot, add ginger slices, onion knots, cooking wine, chicken essence and broth, simmer and taste, pick it up and cut it into fine particles; After the winter bamboo shoots are cut into fine particles, put them in a boiling water pot and take them out.

2. Peel and wash the pork before the pig, grind it into minced meat, add refined salt, pepper, cooking wine, white sugar, monosodium glutamate and appropriate amount of water, and then add shrimp paste, water-soaked sea cucumber granules, winter bamboo shoots, Jiang Mo, chopped green onion and sesame oil.

note:

1, shrimp must be fresh; Water-soaked sea cucumbers must be simmered in advance to prevent astringency; The fat-lean ratio of pig sandwich meat is 6∶4.

2, three fresh fillings can also be made of chicken and other seafood; If there are no winter bamboo shoots, mushrooms can be used instead; If you don't put pork in the stuffing, you should also add pork fat or lard to increase the moisturizing taste of the stuffing.