Materials for making jiaozi with cabbage and mutton.

Ingredients: wheat flour 250g mutton (fat and thin) 250g Chinese cabbage (white mouth) 300g shrimp 500g.

Seasoning: onion 30g, ginger 20g, peanut oil 20g, salt 30g, monosodium glutamate 3g, soy sauce 2g, garlic 5g, sesame oil 5g and vinegar 5g.

Jiaozi's practice of cabbage and mutton.

1. Chop mutton into fine mud, fat meat into powder, and Chinese cabbage into fine powder, slightly squeezing water.

2. Add minced onion and ginger, soy sauce, salt and monosodium glutamate into the meat stuffing and mix well. Add Chinese cabbage, dried laver, peanut oil and sesame oil and mix well.

3. Mix the flour with water, stir 1 hour, make 60 doses, roll into thin skin, wrap the minced meat separately, boil it in water, and serve with garlic juice.

Mutton, Cabbage and jiaozi

condiments

Mutton (about a catty) and jiaozi powder (appropriate amount).

condiment

Onion and ginger (moderate amount) cabbage head (moderate amount) carrot (moderate amount) peanut oil (moderate amount) sesame oil (a little) thirteen spices (moderate amount) soy sauce (a little) cooking wine (a little) salt (moderate amount)

kitchenware

stockpot

1 Chop the mutton, then add appropriate amount of raw onion, Jiang Mo, thirteen spices, peanut oil and appropriate amount of salt.

2 Stir evenly in one direction.

3. Wash and chop the cabbage heads and carrots, and then put them into the stuffing.

Add proper amount of peanut oil and salt, stir well, and the dumpling stuffing is ready.

5. Add appropriate amount of warm water to appropriate amount of jiaozi powder and knead it into dough with appropriate hardness (jiaozi noodles are softer).

6. After rubbing into thin strips, cut into dosage forms with uniform size.

7 Roll into a dumpling wrapper with a slightly thicker middle and a slightly thinner edge.

8 Take a proper amount of dumpling stuffing and put it into the dumpling skin.

Jiaozi is folded in half on both sides and then pinched.

10 and then squeeze out Jiao Zi's stomach between his hands. This method was handed down to me by my mother.

1 1 The wrapped jiaozi is unloaded onto the grate.

12 jiaozi, I opened it three times, and even if it is cooked, jiaozi's stomach bulges and floats on the water, and it is basically cooked.