ingredients

main ingredient

mutton 5g

cabbage 5g

auxiliary ingredient

soy sauce

soy sauce

soy sauce

2g

oyster sauce

2g

salt

appropriate amount. Remove the large fascia

2.

Cut it into small pieces

3.

Put it into a cooking cup

4.

Beat it into fine mutton stuffing

5.

Put it into a bowl, and add soy sauce, soy sauce, oyster sauce, salt and chopped green onion according to taste. Cabbage is salted out of soup. Take some Chinese cabbage stuffing by hand, and squeeze out extra vegetable juice.

9.

Add the Chinese cabbage stuffing without vegetable juice into the mutton stuffing with good taste.

1.

Mix it well.

11.

Knead the flour with water and a little salt in advance, and it will be moist after about 3 minutes. Cut into small doses with uniform size

13.

Roll into small round skins with slightly thinner edges and slightly thicker middle

14.

Take a proper amount of mutton and cabbage stuffing and put it in the center of the skins

15.

First, fold it in half and knead it

16.

Then use the jaws of the left and right hands to clamp the sides, and squeeze it hard, which will be good for jiaozi. This is often said to "squeeze" jiaozi

17.

All the fillings are wrapped in jiaozi

18.

Put a proper amount of jiaozi into the boiling water pot, and use a spoon to constantly push the water along the edge of the pot to prevent it from sinking and sticking to the pot. After the water is boiled halfway, order cold water twice, and then take it out when jiaozi is bulging.

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