1, wash the cabbage and control the moisture. The biggest fear of Chinese cabbage stuffing is water, so it is also important to control the drying moisture. 2

Chop cabbage, we should try to chop it as finely as possible. Then add a little salt and mix well. This treatment is to remove water from cabbage.

3. This step is the most important step in filling jiaozi with Chinese cabbage, that is, wringing the water out of Chinese cabbage. Here, we can directly dry Chinese cabbage by hand. If there is gauze at home, we can put the cabbage in the gauze to dry. If the washing machine is clean enough, it is best to wrap it in a fine net and throw it in the washing machine. After the treatment, we add a little vegetable oil, and the purpose of putting oil is to prevent the cabbage from coming out of the water.

Jiaozi is freshly baked!

Jiaozi is freshly baked!

Filling adjustment

1, put chopped green onion and ginger into pork stuffing, then add soy sauce, pepper powder, chicken powder, salt and a small amount of vegetable oil, mix the meat stuffing evenly, and stir the meat stuffing in one direction. 2. Put the chopped Chinese cabbage and meat stuffing together, and then add some salt.

3. Mix chopped Chinese cabbage with pork stuffing, and the stuffing is ready.

Mix dough, roll skin, and wrap jiaozi.

1, we can use warm water and cold water to make noodles in jiaozi.

2. Pour the water into the flour one by one, and then stir it into snowflake shape with chopsticks.

All kinds of Chinese cabbage, pork, jiaozi.

All kinds of Chinese cabbage, pork, jiaozi.

3. Then knead the dough into smooth dough. Dough pays attention to the "three light policies", which are surface light, hand light and basin light. We must lick the dough for half an hour after it becomes soft.

After the dough is cooked, we knead it into even strips.

5. Cut or pull the long noodles into a uniform small dough.

6. flatten the small dough, paying attention to the rounded shape.