Add cold water to the flour several times and mix well. Knead for 5-6 minutes to form a smooth dough. Cover with a wet kitchen towel and let stand 1 hour. Knead into long strips, evenly cut into small pieces (I cut about 45 pieces), and then stick the small dough into fine dough with a stick for later use.

Dice the cabbage, put it in a bowl, marinate it with a little salt for half an hour, rinse off the salt with clear water and squeeze it dry.

Peel fresh shrimp, remove intestinal mud, cut into small pieces, and marinate with a little rice wine and salt. I like the whole piece of shrimp meat, so I can cut the shrimp into large pieces or small pieces and mix them with the meat.

Chop the onion into powder, grind the ginger into mud, chop the minced meat into a bowl with the back of a knife, add all stuffing and seasonings (except the broth and chopped green onion) and stir clockwise with chopsticks until the ribs are out of the pot. Pour13 broth into the meat and stir until the meat absorbs water. Repeat this action until the broth is completely absorbed. Finally, add the drained cabbage and chopped green onion and mix well.

Wrap the prepared meat stuffing and shrimp together in the dumpling skin.

The wrapped jiaozi is boiled in boiling water or fried in a pot. This time, they are fried dumplings.

Add a little oil to the pot, heat it, and then drain it into raw jiaozi. Stir-fry over medium heat until the bottom of glutinous rice balls is golden yellow. Jiaozi add half boiling water, cover the pot, and boil at least water on low heat. After opening the lid, continue to boil the water until it is dry, and the bottom of the fried dumplings is golden and crisp.