Flour, minced meat, salt, chopped green onion, sugar, chicken essence, cooking wine, pepper, onion ginger juice.

Exercise:

1. Add warm boiled water to flour and knead it into dough, knead it thoroughly, then pick it into a blank and roll it into a round skin (as thin as possible) for use.

2. Put the minced meat into a dish, add salt, chopped green onion, sugar, chicken essence, cooking wine, pepper, onion ginger juice and a little water and mix well to form a filling.

3. Pinch the stuffing pericardium into the skin and put it in the refrigerator to cool.

4. Pour an appropriate amount of oil into a flat-bottomed non-stick pan, first burn it on the fire, turn off the fire when the oil is slightly hot, put jiaozi neatly into the pan, add water to jiaozi's bust, cover the fire, and turn to medium heat. When the water boils, open the lid and add some water until it is flat on the bottom of jiaozi. Cover and simmer over medium heat. When the water is dry, the bottom of the jiaozi will be crisp, and then it will be put out of the pan and put on the plate.