Chinese cabbage with Scapharca subcrenata in jiaozi is one of Anhui's classic dishes, which is characterized by light yellow dumpling skin and rich stuffing flavor. Among them, the refreshing taste of cabbage and the delicious taste of clams are mixed together, which makes people eat it one by one. But to make this dish more delicious, the key lies in jiaozi's cooking skills and ingredients ratio.

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If you want to make delicious Chinese cabbage Scapharca in jiaozi, you need to pay attention to several steps. The first is to prepare materials. The main ingredients should be tender and crisp, and the fresh ones should be selected from clams. Secondly, chop stuffing, in principle, chop cabbage and clam into finely balanced stuffing. Pay attention to the moisture in the filling, not too much and not too little, and the taste should be moderate. Finally, to make dumpling wrappers, we should choose high-gluten flour and good dough, roll them into thin slices and wrap them into dumpling stuffing.

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Finally, how to eat, when cooking jiaozi, put coarse salt and ginger slices, which can not only keep jiaozi delicious, but also help to enhance appetite and digestive function. When dipping in the sauce, you can choose bean paste, vinegar, sesame paste and so on according to your own taste. Chinese cabbage clams trapped in jiaozi can also be used as the staple food at banquets, which are healthy and delicious and suitable for all ages.