ingredients

flour

one or half

cooked Chinese prickly ash meat or braised pork

vermicelli

onion

ginger

salt

chicken essence

sesame oil

thirteen spices

.

Chopping Chinese cabbage, some methods are adding salt to filter out the water in Chinese cabbage. I'm not used to this, and the steamed jiaozi is not watery.

Pick out all spices such as pepper, and chop them up, not too much. It's already cooked and rotten, and it will get smaller when mixing the stuffing.

cut vermicelli into small pieces of 1 to 1.5 cm, it doesn't have to be so small, as long as it can be wrapped in jiaozi.

put all the ingredients together and start seasoning.

Rub a portion of the dough into long strips, cut into the same size dosage forms, and start rolling jiaozi.

put cold water on the pot, steam for 15 to 2 minutes after the water is boiled, and then close the fire for two or three minutes, then lift the lid and enjoy!

Tips

1. The common flour I use, that is, medium flour, is better with jiaozi flour!

2. Cabbage can be sliced horizontally, then cut several times vertically, and then chopped, which saves time

3. Because cooked meat contains oil, just put less cooking oil when mixing stuffing.

4. The stirred stuffing should be used up in the shortest possible time, otherwise the water will be released because of the salt.

5. In order to make the cabbage lose as much water as possible, I usually put oil in it and stir it a few times first, so that the oily package will reduce the water yield.