Material of dumpling skin: common flour, salt and water.

Stuffing preparation materials: cabbage, leek, auricularia auricula, eggs, shrimp, extremely fresh soy sauce, salt, cooking wine, peanut oil and monosodium glutamate.

Practice:

First, dough mixing:

Prepare a slightly larger basin, add flour and 2g salt, stir well, add clear water several times and stir the flour into large pieces with chopsticks, add a little clear water to make a slightly harder dough by hand, then dip it in water and repeatedly knead the dough until there is no dry flour, and cover it with plastic wrap to wake up.

Second, the production of stuffing:

1, five eggs into a bowl, stir well, put a proper amount of oil in the pot, stir-fry until the eggs are broken, and let them cool;

2. Wash the cabbage and leek, control the dry water, and soak the black fungus with warm water;

3. Each leaf of cabbage is opened and rinsed with clear water;

4. Add an appropriate amount of water to the pot to boil, blanch the cabbage, then quickly shower, and remove the drained water;

5. Chop the cabbage, leek and auricularia auricula, squeeze out excess water from the cabbage, put all the vegetables and eggs in a basin, add 3 spoonfuls of peanut oil to wrap the outside of the vegetables with oil to prevent water from coming out;

6. Wash shrimps, peel and line shrimps, and cut into 1 cm segments;

7. Finally, put the shrimp into the basin, add soy sauce, cooking wine, monosodium glutamate and salt to taste and mix well.

Third, Bao jiaozi:

1, knead the kneaded dough into long strips, cut it into flour paste and flatten it;

2. Dumpling skin;

3. Put a proper amount of stuffing in the skin and wrap it into jiaozi.

Fourth, cook jiaozi:

1, put a little more water in the pot to boil;

2. Send a jiaozi and gently stir it with a shovel while putting jiaozi;

3. After boiling for 3 times (not once with cold water), jiaozi bulges out of the pot.