material

Material: 300g glutinous rice flour,

Accessories: pork leg 150g, fat pork 150g, shrimp 150g, winter bamboo shoots 80g, dry powder 40g, fresh mushrooms 10g.

Seasoning: salt 15g, monosodium glutamate 15g, sugar 30g, sesame oil 1g, pepper1g.

working methods

1. stuffing: chop all pig hind legs, fat pork, fresh shrimp, winter bamboo shoots and mushrooms, stir-fry in hot oil, add a little water to stir-fry, add salt 15g, monosodium glutamate 15g, sugar 30g, sesame oil, pepper and corn flour water to thicken.

2. Skin: Pour 1.5 cup of water, sugar and lard into a pot, boil them together, add glutinous rice flour and dry flour (dry flour and water), mix them evenly, put them on a chopping board, knead them into uniform strips, cut them into small pieces and roll them into thin sheets.

3. Put the stuffing into the dough and wrap it into a jiaozi shape.

4. Pour 500 grams of oil into the pot and bring it to a boil. After turning off the fire, add the salted dumplings. After jiaozi floats, fry it in medium heat until golden brown, and drain.