For steamed dumplings, boil the water and steam for 15 minutes.

The practice of steamed dumplings:

Step 1: Put Chinese cabbage leaves into a juicer to juice, then add flour and proper amount of salt and stir well.

The second step is to put the stirred dough into the chef's machine.

Step 3: Knead the dough evenly, let out bubbles inside, and wake it for fifteen minutes.

Step four, chop the horseshoe on the chopping board. And adding a proper amount of salt. Stir well. Set aside for later use.

Step 5: Then cut the proofed dough into puree.

The sixth step is to roll a small dose into the skin, about 2 mm thick. If it is too thin, it will leak. If it is too thick, it will affect the taste.

Step seven? to buckle up

Step 8: Put the wrapped jiaozi in a steamer and steam 15 minutes. Take it out and eat it