I used to watch my mom bag jiaozi. I'll wait, hehe! Now my mother is beside me, nagging for food. I want to say, mom, when I grow up, leave the cooking to me later.

material

Ingredients: 300g lean meat, 500g dumpling skin;

Accessories: salt, 1 teaspoon chicken powder, 2 tablespoons oil, 1 tablespoon sesame oil, 1 tablespoon soy sauce, 0.5g cumin powder, 0.5g pepper, starch, 20g carrot, 3 shiitake mushrooms, 0.5g ginger, 20g chopped green onion, 1 egg.

boiled dumpling

1

Chop lean meat into minced meat.

2

Mushrooms and carrots. Dice and chop the onion.

three

Pat ginger with the back of a knife and put it in a bowl and soak it in a little boiling water for later use.

four

Add all ingredients, seasonings and eggs into minced meat and mix well (one tablespoon consumes oil).

five

Put some water around the dumpling skin, put a tablespoon of meat stuffing, pinch it in the middle, fold it from left to right, and wrap it.

six

Sprinkle a little flour on the bottom of the plate to prevent it from sticking to the pan.

seven

After the water is boiled, drop a few drops of sesame oil, pour it into jiaozi, cover the pot and cook until it floats.

eight

Open the lid, add salt, a spoonful of oil, chopped green onion and lean pork liver, and cook for 5 minutes.

skill

After jiaozi is cooked, it will be sweeter to add pork liver soup.