2. First pour 300 grams of prepared flour into a bowl, add appropriate amount of cold water, and stir with chopsticks into a flocculent shape. Then knead it into smooth dough by hand and put it in a bowl for later use.
3. A prepared Chinese cabbage, we will separate it from the middle. Then cut it into small pieces with a knife and put it in a basin. Put a spoonful of refined salt into the cabbage to kill water, and the cabbage jiaozi will not come out. It takes ten minutes for cabbage to kill water, so everyone must remember to wait patiently.
4. Chop the prepared pork belly into a paste with a knife. Cut one onion into chopped green onion and the other ginger into shredded ginger. Pour warm water into chopped green onion and shredded ginger, and then knead chopped green onion and shredded ginger by hand. Pour the cooked onion Jiang Shui into the pork belly stuffing three times. Stir well with chopsticks.
5. Add three grams of pepper, one spoonful of oyster sauce, one spoonful of soy sauce and half a spoonful of soy sauce to the meat stuffing. Add a spoonful of salt and mix well with chopsticks again. Then put a mother egg white in it, so that the pork belly stuffing tastes smoother and tender. Lean meat doesn't taste particularly firewood.
After killing the water, we wrapped the cabbage in gauze. Dry the water inside with your hands. Then pour it directly into the meat stuffing. Add a spoonful of scallion oil to lock the water inside. Stir well. At this time, the stuffing of Chinese cabbage jiaozi is ready.
7. Put the kneaded dough on the chopping board and sprinkle a layer of dry flour on the chopping board. Divide the dough into small doses of uniform size, and wrap it directly according to the previous method of wrapping jiaozi. Add appropriate amount of cold water to the wok and bring to a boil. After the water boils, slowly slide the wrapped jiaozi into the pot along the edge of the pot. Don't stir jiaozi at first. Cover the pot and cook slowly.
8. After the water is boiled, push jiaozi slowly in one direction with a spoon, and then pour in cold water. Then cover the pot. In this order, minced meat jiaozi can be beaten with cold water for three times.