Raw materials:

Meat stuffing 1 00g, purple cabbage 250g, dried fungus 5, flour 300g, chopped green onion a little, clear water, 2 teaspoons of salt, white pepper 1 teaspoon, ginger powder 1 teaspoon, spiced powder 1 teaspoon (according to personal preference) and cooking wine.

Practice:

1, put 1 teaspoon of salt, white pepper, ginger powder, allspice powder and chopped green onion into the meat stuffing and mix well;

2. Add soy sauce, cooking wine and chicken juice and mix well. Add pepper to the water, add water and stir in one direction to make water-beaten stuffing;

3, the purple cabbage is peeled and chopped for later use;

4. After the dried fungus is soaked, it is cut into pieces and mixed evenly with the purple cabbage pieces and meat stuffing. Seasoning with salt, adding sesame oil to make purple cabbage dumpling stuffing;

5. The flour is kneaded into dough with clear water. Knead the dough into thin strips, cut out large doses, and roll them into dumpling skins. Jiaozi is made by putting dumplings in the skin;

6. According to the same steps, wrap the left and right jiaozi embryos, add enough water to the pot and cook them in jiaozi.