Ingredients: pork, flour, vegetables, salt, monosodium glutamate, ginger foam, soy sauce, cooking wine, sesame oil and water.

Jiaozi's practice:

1. Noodles:

A cup of warm water, some salt in the water and an egg in the flour. Water should be slowly poured into the basin, and chopsticks should be constantly stirred. When you feel that there is no dry flour, it is all acne, you can start working. Rub the noodles hard until the noodles are smooth and happy. At this time, a stable basin is the best state.

Pay attention to 1: live ahead of time, because there is a process of "waking up". It is best to live well in the morning and pack your bags in the afternoon.

Note 2: Cover the noodle pot to prevent water from evaporating.

2. Mixed filler:

If four people eat it, about a catty of meat will do. Add salt, monosodium glutamate, ginger foam, soy sauce, cooking wine, sesame oil, water (broth is best), and you can also add some pepper or something. It doesn't matter what you like anyway. Stir clockwise and feel everything merge together.

Note: It's best to leave the mixed meat for half an hour. This is called Wei. At this time, the meat and seasoning are mixed together, which is more delicious.

Note: I feel that chopped ginger is delicious. I used to rub it into powder with vegetable cleaner, and it tasted a little worse.

Chop vegetables:

Choose your favorite vegetables. Generally, Chinese cabbage is added with a little leek. Cut the leek into small pieces, chop the Chinese cabbage, and finally feel that the dish is very thin, and then squeeze the water out with gauze. Add leeks to the meat and stir. The taste is salty and light (I hate eating raw meat, and I always throw up after a symbolic taste). If it's light, add some salt and the dumpling stuffing will be fine.

Note: just dice the leek, don't chop it, or it will rot in Xiba.

4. Pull the dough:

Take out the proofed dough and divide it into four parts (several parts are ok, as long as they are equal parts) to avoid the dough from drying during the wrapping process. Take one first, put the rest back into the basin, cover it with a lid, or cover it with a towel to prevent the water from evaporating. Knead this small portion of dough into a long strip (cylindrical) and cut it into small pieces (2.5cm wide) with a knife. My mother always pulls by hand. I can't do the same thing with a knife. I just pay attention to turning the dough in different directions after each cut. 4. Pull the dough: Take out the proofed dough and divide it into four parts (several parts are ok, as long as they are equal parts) to avoid the dough from drying in the process of wrapping. Take one first, put the rest back into the basin, cover it with a lid, or cover it with a towel to prevent the water from evaporating. Knead this small portion of dough into a long strip (cylindrical) and cut it into small pieces (2.5 cm wide) with a knife. My mother always pulls by hand. I have no ability, and neither can I use a knife. Just pay attention to turn the dough in different directions after each cut.

5. Roll skin:

At this time, there are many cut pieces on the table, and the hands are flat, which looks a bit like a flying saucer. When rolling with a rolling pin, pay attention to the thick middle and thin edges. Thick in the middle prevents stuffing from leaking, and thin in the side tastes good.

Note: Don't roll a lot of dumpling wrappers at a time. It depends on the speed of wrapping jiaozi. Generally, 5 or 6 wrappers are enough, otherwise it will be difficult to wrap dumpling wrappers after a long time.

6. Bao Jiaozi:

Put the dumpling stuffing in the center of the skin. Don't put too much stuffing if you are not skilled. Pinch the middle first, then pinch the sides, and then squeeze the edges of the dumpling skin from the middle to the sides, so that jiaozi won't leak soup when cooking. Then find a big plate. Northerners usually use a curtain (made of bamboo) and put it neatly on it.

Note: When each jiaozi is done, a little surface should be painted on the bottom of jiaozi to prevent jiaozi from sticking to the plate.

Note: Be sure to put more noodles. I failed this time. When jiaozi cooks, many jiaozi sticks together. First of all, it's too hot and humid. Second, the skin is a little thin (I have always coveted thin skin and big stuffing, but I don't have the ability).

7. Cook jiaozi:

Boil a pot of boiling water. When the water boils, put jiaozi in and stir it in time (clockwise) to prevent jiaozi from sticking together in the water. I remember my mother used to water jiaozi three times. Now she has improved, instead of pouring cold water, she just changed the big fire into a small fire, covered the pot and cooked it until jiaozi was fat and floating on the water.