Accessories: oil salt 6g, white pepper 1 tbsp, cooking wine 2 tbsp, sesame oil 1 tbsp, light soy sauce 3 tbsp.
Steps: 1. First, add water (cold water is enough) to jiaozi flour and medium gluten flour, and add water little by little. jiaozi flour should be harder to taste enough gluten, harder than steamed stuffed bun flour (less water), knead it into smooth dough, cover it with a lid or plastic wrap, and make noodles for later use.
2. You can make stuffing in the process of making noodles. Pork belly is fat and thin, so that the stuffing will be more fragrant, the meat will be chopped, and the soy sauce, chopped chopped chopped green onion, Jiang Mo and pepper will be added to stir hard;
3. Squeeze the head and tail of the green beans, wash them, blanch them in hot water, remove the cold water, mince the beans with a meat grinder (you can chop them with a knife without a meat grinder) and squeeze out the soup. Don't pour out the soup, you can add some when filling;
5. add a few spoonfuls of soup squeezed from beans to the meat stuffing, so that the meat stuffing is more pulpy and not too dry, but don't add too much. Then add the beans squeezed out of the soup, add cooking oil, and finally add sesame oil and salt and mix well. Salt must be added last to prevent soup from being added in advance;
6. Take out a piece of baked noodles and rub it into long strips. Into a small dosage of moderate size, add dry flour to prevent sticking, rub it round and press it flat. Hold the edge of the dumpling in one hand, roll it with a rolling pin in the other hand, and turn it with the hand holding the dumpling, and the dumpling skin will be rolled into a skin with thin edge and thick middle;
7. Take a skin, add a proper amount of stuffing and wrap it.