Ingredients: cold water dough 1 serving (about 2 cups of flour), fennel 1 bar, and pork stuffing 375g.

Ingredients: wine 1 tbsp, soy sauce 2 tbsp, chicken essence, half a teaspoon of salt, sesame oil.

Practice:

1, dough first. Putting an egg and flour in the noodles will make the skin of dumplings stronger, and they don't like to stick together when they are out of the pot. Mix the dough and cover it to prevent the water from evaporating.

2. Making meat stuffing: Add cooking wine, salt, chicken essence, spiced powder, oyster sauce and sesame oil to the meat stuffing, and keep stirring in one direction with chopsticks. You can add some water while stirring, and finally add soy sauce and stir until it becomes thick. Then add chopped green onion and ginger.

3. Chop fennel and put it in the meat mixture.

4. Put a little stuffing into each jiaozi bag, knead it into jiaozi, cook it in boiling water until it floats, add some water twice, and then take it out for eating.