Flat head:

Filled with shredded beef, mushrooms, fried pumpkin and mung bean sprouts, and then made into a quadrangular jiaozi with dumpling skin bags.

Buckwheat flour can be used instead of wheat flour. Pork, chicken and fish can be used instead of beef.

Mushrooms can be replaced by Tricholoma matsutake or auricularia auricula produced in this area. You can dig out the heart of the cucumber and replace the pumpkin with the pulp and skin of the cucumber.

Sweet Bud Elephant: jiaozi made in the imperial palace in the Korean era. Beef, cucumber and bean sprouts are stuffed on the round dumpling skin and become sea cucumbers.

* You can put pork, chicken, shrimp and fish instead of beef. Fried is also good. You can also dip it in mustard sauce or ketchup.

* Pumpkin is rich in vitamins A, B, C and plant fiber, and can be used to make a variety of dishes. So we mainly eat tender pumpkins in summer.

* Cucumber is a salty food rich in vitamin C, potassium, calcium, phosphorus and other inorganic substances, which has a remarkable effect on skin beauty.

Material (jiaozi (flat head))

* Skin: flour 1.5 cup, salt 1 teaspoon, water 5 teaspoons.

* Stuffing: beef 150g, five mushrooms, pumpkin 1 piece, mung bean sprouts 150g, pine nuts 1 spoon, sesame oil and salt.

* Meat seasoning: 1 tablespoon soy sauce, 1 2 tablespoons sugar, 2 tablespoons chopped green onion,1tablespoon mashed garlic, and 0.25 tablespoons pepper noodles.

* Vinegar soy sauce: 1 tablespoon soy sauce, 2 tablespoons vinegar, 1/2 tablespoons pine nuts.

working methods

1) stew with salt water and flour for about 30 minutes to make a square dumpling skin, and the thin stalks of dumpling skin are about 8cm.

2) Cut the beef into pieces, cut the soaked mushrooms into strips, and stir-fry with beef and meat seasoning.

3) blanching mung bean sprouts and pumpkin, shredding, pickling with salt water to remove water, frying, mixing with 2) to make stuffing, and adding seasoning.

4) Put a tablespoon of stuffing in the middle of the dumpling skin, put 2-3 pine nuts on it, align the four corners, and leave holes in the four corners to let the steam out.

5) After steaming, apply sesame oil.

6) Dip it in vinegar and soy sauce while it is hot.

Material (cinnamon)

* Skin: flour 1.5 cup, salt 1 teaspoon, water 5 teaspoons.

* Filling: beef 150g, 5 mushrooms, 2 cucumbers, pine nuts 1 tablespoon, and 20 leaves of Euphorbia humifusa.

* Meat seasoning: 1 tablespoon soy sauce, 1 tablespoon sugar, 2 tablespoons chopped green onion, 1 tablespoon mashed garlic, 1 tablespoon sesame and sesame oil, and a small amount of pepper noodles.

* Vinegar soy sauce: 2 tablespoons soy sauce, 2 tablespoons vinegar, 2 teaspoons pine nut powder 1/,2 teaspoons water1/and 2 teaspoons sugar.

working methods

1) Wrap salt water and white flour with a wet rag for about 30 minutes, and make a round dumpling skin with a thin stalk of about 8cm.

2) Cut the soaked mushrooms into shreds, cut the beef into shredded pork, and season with seasonings. Stir fry and let cool.

3) Cut the cucumber into 5cm, remove the seeds and shred, marinate with salt for a while, stir fry quickly and let it cool.

4) Add the mixed meat, mushrooms, cucumbers and half pine nuts (cut the pine nuts in half).

5) Put the dumpling skin flat, fold the stuffing in half in the middle, glue it into the shape of sea cucumber in the middle, and make the two corners into triangles.

6) Put the Euphorbia humifusa leaves in a steamer, put the jiaozi on it, steam it out and apply sesame oil.

7) Put the Euphorbia humifusa leaves in the butterfly, then put the jiaozi, and entertain the guests with vinegar and soy sauce.