2. Pour the high-gluten flour into the basin and add the refined salt.
3. Slowly pour in warm water and stir it into snowflakes.
4. Knead into smooth dough, and cover it with plastic wrap for 3 minutes.
5. Prepare the ingredients for the stuffing.
6. Wash the leeks and drain them for later use.
7. After the meat is washed, peel it and cut it into small pieces. Ginger and green onions are also minced with a knife and washed in a cooking cup.
8. Serve the meat, ginger and garlic, pour them into the cooking cup and stir them into a paste.
9. Knock in the eggs and mix well in the same direction.
1. Add oyster sauce, allspice powder, soy sauce, cooking wine, chicken powder and refined salt, stir and marinate for 2 minutes as before.
11. Proofing the dough, take it out and knead it into long strips.
12. Divide into equal doses and press them into small cakes by hand.
13. Roll into a thin round cake skin.
14. Cut the drained leek into pieces, add it into the marinated meat stuffing, add sesame oil, and stir well to get the dumpling stuffing.
15. Take a proper amount of stuffing, put it in the middle of the dough, and wrap it into jiaozi raw embryo according to your own method.
16. Wrap all the dough in turn.
17. After boiling, order cold water for three times, and then take it out when jiaozi floats completely. Dip in the sauce and enjoy it.