1 Prepare the materials, wash the pork belly and cut it into small pieces, put it into stirring to stir the meat into minced meat, then add salt, sugar and cornflour, mix the soy sauce with sesame oil evenly, then add the washed and cut mushroom and corn kernels, and mix them evenly again to get the filling;

2 Then take a dumpling skin, put the stuffing on it, knead it into the shape of jiaozi, and put it on a steaming rack with a scarf;

3 After all the packages are wrapped, put the steaming rack into the pot.

4 Cover the lid and steam for 20 minutes. After the water boils, turn to medium heat.

5 After steaming, you can go out of the pot. Remove jiaozi from the scarf while it is hot, so as not to touch the scarf.

White flour 1 cup, warm water 0.3 cup, salt, 2 eggs, 5 white mushrooms, 2 fresh mushrooms, sesame oil, chopped green onion and oil.

Production method

1. Mix the flour first, it should be soft, so when adding water, it should be added slowly for three times, so that the flour can fully absorb water; The noodles should be simmered for at least 30 minutes;

2. and stuffing: stuffing should be prepared when the noodles are almost the same, because white mushrooms are easy to get out of water, and it is a pity to throw away the water; Stir-fry the eggs first, cool them and chop them; Chop two kinds of mushrooms and mix them with eggs, chopped green onion, salt and sesame oil for later use;

3. Knead the dough at least once before rolling it into skin, so as to make the dough more stiff; "Leather bag jiaozi; When it's almost wrapped (about 15 jiaozi), put a little oil in the pot. After the oil is 70% hot, put it in jiaozi and fry it on low heat 1 min. After the bottom is golden, pour a little hot water, cover it and stew for a while. When the dumpling skin becomes transparent, open the cover and fry the other two sides of jiaozi.

Tips 1, dumpling skin should be thin, so it is easy to cook when frying;

2, the length of frying is a bit difficult to grasp, so the easiest way is to taste it yourself, mainly the skin, because the stuffing is easy to cook;

3. If you are cooking jiaozi, it is better to use cold water and noodles;

500g wheat flour, pork stuffing 1 bowl. Accessories: 200g of mushroom (fresh), carrot 1 piece.

Seasoning: salt, soy sauce, onion, ginger, cooking wine, balsamic vinegar, oyster sauce, garlic paste, blended oil, pepper powder, sesame oil, Chili oil and water.

1 Wash the fresh mushrooms, tear them into strips, and blanch them in a boiling water pot until soft.

2. Remove the cold water. 3. Squeeze the fresh mushrooms and chop them into pieces.

4. Put the chopped fresh mushrooms into the material basin.

5, cut half a carrot into it, dotted with red.

6. Pour in a spoonful of oil and mix well. This is to prevent fresh mushrooms from coming out of the water.

7. Put the pork stuffing into the seasoning and adjust it. 8. Mix the pork stuffing with fresh mushrooms to make dumpling stuffing.

8, "bag stuffing" 9, wrapped jiaozi into the pot and cooked.