Ingredients: 500g flour, 500g leek, scallop meat.

Accessories: a little salt, peanut oil, chicken essence.

1. Put the flour into a basin, add appropriate amount of water, make dough with moderate hardness, and let it stand for use.

2. Then wash the leeks and control the moisture.

3. Chop the leek, wash it with scallop meat, dry it, cut it into granules, put it into the pot together, add peanut oil and mix well, then add salt and chicken essence and mix well.

4. Break the dough into small portions, flatten it, roll it into dumpling skin, and roll the dumpling skin as thin as possible.

5. When wrapping jiaozi, take a dumpling wrapper and put stuffing on it. The number of fillers can be arbitrary.

6. Squeeze your hands tightly and jiaozi will be wrapped. After all, cook in the pot for 15 minutes.

Matters needing attention of Bao jiaozi

1. Preparation: Before wrapping jiaozi, prepare dumpling wrappers, stuffing, bowls and spoons, as well as water and clean towels.

2. Selection of dumpling wrappers: Choose dumpling wrappers with soft texture, consistent size and non-adhesion, so as to package a beautiful jiaozi.

3. Preparation of stuffing: The stuffing should match the taste of dumpling skin, and appropriate seasonings can be added according to your own taste, such as chopped green onion, Jiang Mo, salt and soy sauce.

4. jiaozi's Skills: Pay attention to the techniques when you package jiaozi. First put the dumpling skin in the palm of your hand, then put a proper amount of stuffing in the middle, pick up one end of the dumpling skin with your thumb and forefinger, and gently press the edge of the dumpling skin with the remaining fingers to gradually wrap the dumpling skin. After wrapping jiaozi, be sure to check the tightness of jiaozi to avoid jiaozi cracking during cooking.

5. Skills of cooking jiaozi: Boil jiaozi with boiling water, with enough water, and don't squeeze jiaozi too much. Cook until jiaozi floats, and then cook for 1-2 minutes.