Raw materials:

Pork 400g, fresh mushrooms 100g, jiaozi powder 300g.

Seasoning:

One egg, ginger, onion, pepper, soy sauce, sesame oil, chicken powder, starch, cooking wine;

Dip in juice:

Garlic, ginger, soy sauce, vinegar, sesame oil, oil pepper;

Exercise:

First, the stuffing:

1. Chop the pork into minced meat, add a little starch and grab it evenly, then add a proper amount of salt, soy sauce, cooking wine, chicken powder, sesame oil and pepper, stir in one direction, and then cover with plastic wrap and marinate for about 20 minutes;

2. Wash and cut mushrooms, cut ginger and cut onions;

3. Put the mushrooms, Jiang Mo and chopped green onion into the marinated minced meat and continue to stir evenly in one direction;

Second, Bao jiaozi:

1, add appropriate amount of boiling water to jiaozi powder, stir it into snowflake shape with chopsticks, add a little cold water (the ratio of cold water to hot water is about 1: 9), knead it into smooth dough, and cover it with plastic wrap for 20 minutes;

2. Put the baked dough on a chopping board covered with a layer of flour and knead it into strips, and then divide it into even small portions;

3. Sprinkle a layer of powder on the small dose, and then roll it flat to make a small round cake;

4. Hold the edge of the small round cake with one hand and roll it into a dumpling skin with a thick middle and a thin edge;

5. Put the evenly stirred stuffing into the center of the dumpling wrapper and wrap it into jiaozi.

Third, fry jiaozi:

1, put a proper amount of water in the steamer, put jiaozi on the steamer, cover the lid, and steam over high fire for 8 minutes;

2. Put oil in the pot, add steamed jiaozi, and fry on low heat until golden on three sides;

Four, dipping juice:

Cut ginger and garlic into powder, add proper amount of salt, soy sauce, vinegar, sesame oil and oil pepper and mix well.