dumpling flour

500 grams

chopped meat

500 grams

Dried shrimp

100g

(hen's) egg

five

Chinese chives

500 grams

ingredients

oil

of appropriate amount

salt

of appropriate amount

Other seasonings

of appropriate amount

step

1. Add a little salt to jiaozi powder, knead it into a smooth dough, cover it with a wet cloth and leave it for a while.

2. Pick the leek, wash it and control the moisture.

3. Little dried seaweed is soaked soft (don't pour out the water, you can put it in the meat stuffing. Those who like fresh shrimps can also use fresh ones. But I personally feel that the taste of dried seaweed is more intense)

4. Break up the eggs, fry them, and divide them into small pieces with a shovel.

5. Add spiced powder, salt, soy sauce, and water soaked in shrimps to the meat stuffing and stir in one direction.

6. Add oil, monosodium glutamate, chopped leeks and dried seaweed, and mix them into three fresh fillings.

7. Divide the dough into ingredients and roll them into dumpling skins.

8. I opened the bag. Be careful not to get oil and water on the edge of the dumpling skin, it will boil.

9. If the wrapped jiaozi is not cooked immediately, cover it with a wet cloth to avoid dry skin. What you can't finish at one time can be frozen in the freezer and then bagged for preservation.

10. Boil a pot of boiling water. There should be more water, and the water will boil in jiaozi.

1 1. Cook over high fire. If you like some skin, you can put a little salt in the water. Push the jiaozi in the pot with the back of the spoon to avoid boiling. After the pot is boiled, add two spoonfuls of cold water to the wine, and continue to cook. This is called water, usually two or three times, and cover it every time.

12. It will be cooked when jiaozi's belly is full of gas. You can eat now.