2. Put a proper amount of flour into the porcelain basin, slowly inject clear water, and keep stirring with chopsticks in the other hand. Of course, it can also be stirred directly by hand.
3. After mixing evenly, knead these noodles together by hand, and knead and kick them to make the dough more uniform. After making sure the dough has no pimples, put the dough in a porcelain basin and cover it. This is called waking up. The purpose is to make the moisture in the dough more uniform.
4. Before cooking, add a little water to mix the bought meat stuffing, and then add leek, chopped green onion, Jiang Mo, pepper noodles or five-spice powder, salt, a little soy sauce, cooking wine, etc. If it is not too greasy, you can add some vegetable oil, but if the meat stuffing is fat enough, you can keep it, then stir it evenly in one direction, and then adjust the salinity. You can also add sesame oil if you like, depending on your personal taste.
5. Cut the awakened noodles into several pieces, knead them into two-finger wide rough noodles, then cut them into small pieces with a knife, cut and roll them, and then cut and roll them in the opposite direction. Roll the cut small pieces in dry flour and press them into small round cakes for later use. Use a flour stick with two thin ends and a thick middle to drive the leather. Put the cake under the flour stick, roll the flour stick with one hand and drag the cake with the other. It's really enough to become a patch. Use both hands to exert force evenly, so that the dough sheet becomes a disk with a thick middle and a thin periphery.
6. Stir the appropriate amount of stuffing with wide bamboo slices or chopsticks. Put it in the middle of the patch. Fold the dough in half, press a small piece, spread it on the palm of your hand, and fold and compact the parts that are not closed on both sides. This is the basic way to package jiaozi. There is another way to squeeze jiaozi quickly. That is, put jiaozi between the index finger and thumb of both hands and squeeze hard. The wrapped jiaozi should be rolled with dry flour and put on the curtain. Prevent mutual adhesion.
7. Boil the water in the pot and put it in the wrapped jiaozi. Stir the water in the pot clockwise with a spoon and turn the jiaozi to prevent it from sticking to the bottom of the pot and breaking the stuffing. Turn down the fire and cover it. Remember the old saying: "Stuffed with stuffing, boiled with skin", that is, the stuffing is easy to cook when the lid is covered, and the skin is easy to cook when the lid is opened. After boiling, pour a bowl of cold water, then boil, then boil, and then pour another bowl. After boiling, you can cook when you see jiaozi floating on the water.