Five leaves of Chinese cabbage

Pork (fat and thin) 2 Liang

Shrimp 2 Liang

condiments

Chopped onion

2 grams

energy

2 grams

It tastes very fresh.

Two spoonfuls

salt

3 grams

peanut oil

Two spoonfuls

Jiaozi's practice of Chinese cabbage, pork and shrimp

1.

Cut pork into small pieces, then add onion and ginger, and chop. Peel the shrimps, remove the shrimp lines, chop them, put them in a bowl with the minced meat, then add peanut oil, umami and salt, stir well and let them stand for a while.

2.

Shred the cabbage, then dice it, put it in a pot, sprinkle a little salt for a while, then squeeze out the water, stir the diced cabbage with the meat, add peanut oil and stir hard to taste. If it is not salty, add some salt.

3.

Pour in a proper amount of flour, slowly add a small amount of water, stir with chopsticks into a flocculent shape, and then knead it into dough by hand. The dough should not be too soft or too hard. It is particularly easy to stick together when it is soft. It's hard to wrap jiaozi in rolled dough, but this degree is not very easy to master ...-_ #

4.

Bao jiaozi and Boiled jiaozi, like everyone else, stopped rambling. Eat after the pan! It's delicious.