Material preparation: 250g of Chinese cabbage, 2g of salt, proper amount of pepper powder, proper amount of soy sauce and 250g of flour.

1, pour 250 grams of flour into the bowl and make a smooth dough for use. As shown in the figure below.

2. Blanch Chinese cabbage, chop it, add appropriate amount of salt, soy sauce and other seasonings. As shown in the figure below.

3. Cut the kneaded dough into small pieces and roll them into dumpling skins. As shown in the figure below.

4. Pack jiaozi and cook jiaozi for about 4 minutes. As shown in the figure below.

Do jiaozi's precautions

1, dumpling skin will affect the taste. Too thick dumpling skin is not only difficult to cook, but also hard and even raw after cooking, so whether it is bought or made, the thickness should not be too thick. But it can't be too thin, otherwise the skin will rot, revealing the dumpling stuffing inside.

2. When mixing dumpling stuffing, you can use eggs and cooking water to help mix stuffing. Cooking water can make jiaozi juice more abundant and taste more fragrant, but you should pay attention to the temperature of cooking water. Generally, if there is more cooking water in jiaozi, it will be very hot to eat, so you should wait for a while before eating.

3. When making jiaozi, the edges should be compacted, so that it is close to the dumpling stuffing and there is no gap, so that no water will be poured, and the stuffing will be firmer and taste better when eaten.