Ingredients: 500g flour, 300g meat stuffing, 300g shepherd's purse and 250ml warm water.

Accessories: 3g of salt, 40g of peanut oil, 2 tablespoons of yellow sauce, 2 tablespoons of soy sauce, spiced powder 1g, chicken essence 1g, and pepper water 10g.

Specific steps:

1. Pour the ingredients except yellow sauce and peanut oil into the meat stuffing and stir well.

2. After the water in the pot is boiled, add the washed shepherd's purse, blanch it until it changes color, remove it and drain it.

3. Chop shepherd's purse on the chopping board.

4. Pour the minced meat and shepherd's purse into a large basin and stir well. Heat the oil in the pan and saute the yellow sauce. Pour into the stuffing and stir well again.

5, add warm water to the surface, knead into a smooth dough and wake up for half an hour. Knead, cut into small portions and roll into dough.

6. Take a dough in your left hand, put the stuffing on it, pinch it in the middle with your right hand, then pinch it on both sides, and one will be wrapped.

7. Wrap the others in turn and pat them on the pot.

8. Pour half a pot of water into the pot to boil, then add jiaozi, and turn the jiaozi several times along the edge and bottom of the pot with a shovel to prevent adhesion.

9. After the water is boiled, add a little cold water and boil it again. Repeat this three times, and jiaozi will be cooked.

10, plate and dip in vinegar or Chili sauce.