The most taboo for jiaozi to make mutton stuffing is to add spices such as star anise and thirteen incense, which are pungent. With these spices, the umami flavor of mutton is basically gone.

Ingredients: 500g flour, 500g mutton and 500g celery.

Accessories: 20g oil, 15g salt, 20g soy sauce, 5g vinegar and 5g oyster sauce.

Steps:

1. First, add a proper amount of water to the flour to make a dough with moderate hardness, and put it aside to seal it. Chop the mutton into minced meat and put it in the pot with the dumpling stuffing. Add oil, salt, soy sauce, vinegar and oyster sauce and stir well. Because cooking wine can't be put in dumpling stuffing, vinegar can be used instead, and it can also smell good.

2. Add a little minced onion and ginger and mix well. Stir in one direction as far as possible, so that it tastes better.

3. Add the chopped celery and stir well, all of which are dumpling stuffing. Celery only needs to remove the old leaves, and the young leaves can be left on it and chopped together, and it tastes good.

4. Take out the dough, gently knead out the gluten, pull it into a small dose, roll out the dumpling skin with a thicker middle and a thicker side, put stuffing in the middle and wrap the jiaozi. Repeat the operation until all the jiaozi are wrapped and cooked in a boiling water pot.