The method of kneading dough is actually very simple. If you really don't like dough, you can use a dough mixer or a bread maker instead. You'd better roll the dumpling skin yourself, because the finished product is too thick to wrap in jiaozi. Cucumber stuffing must be shredded to remove excess water, otherwise it will be difficult to make stuffing, and it will produce a lot of soup, which is difficult to wrap and jiaozi will leak out.

Add proper amount of water to flour to make dough with moderate hardness and knead well. About 350 grams of flour, 180 grams of water is very suitable. When mixing dough, you can reserve 10 gram of water, and finally add some more to see if the dough is soft or hard, because the water absorption of flour is different.

Wipe the cucumber into filaments with a wire cleaner, pinch off the excess water, then chop the crab mushroom, pinch off the excess water and put it in a pot. First add peanut oil and mix well, let the oil wrap the vegetables, then add salt to prevent the vegetables from coming out again. Many people will make mistakes in this step, and the dumpling stuffing is too wet and easy to burst. Add chopped eggs and a little salt, chopped green onion and Jiang Mo, and mix well.