wheat flour

250 grams

pork

160g

Chinese cabbage

200 grams

Mushroom

three

Scallop/adductor muscle

10g

condiments

energy

Proper amount

Small onion

1 root

soybean

1 spoon

salt

1 spoon

chicken essence

1 spoon

corn starch

1 spoon

step

1. Add cold water to the flour and stir into small pieces.

2. Knead into a ball 10 minute, and then knead until smooth and awake for 30 minutes.

3. Chop the pork.

4. Chop minced meat into a bowl, add Jiang Mo, appropriate amount of soy sauce, half a teaspoon of salt and 1 teaspoon of chicken essence, and stir well.

5. Wash and cut the soft mushrooms in advance, cut the onions into small pieces, wash the scallops, soak them in clear water, take them out, crush them with a knife and cut them into thin pieces.

6. Cook the boiled cabbage and blanch it.

7. Wash the cabbage with clear water to control the water and cut it into small pieces.

8. Add diced mushrooms, dried Bess, chopped green onion and a spoonful of raw flour into the marinated minced meat and stir well.

9. Add diced cabbage and stir well for later use.

10. Knead the proofed dough into strips, cut into small portions, and roll the small portions into dough with a rolling pin.

1 1. Put the stuffing on the dough and knead it into your favorite shape.

12. This is part of Bao jiaozi.

13. Add a spoonful of salt to boiling water, then put it into jiaozi, and gently push the bottom of jiaozi anti-sticking pot with a shovel.

14. Boil water for the first time, add a bowl of clear water, then boil it and add clear water for three times.

15. When all jiaozi floats up, it can be fished out and loaded.