The following jiaozi about 30 yuan?

Steps?

First, stuffing?

1. Treatment of green onions: 500g of green onions, one spoonful of salt?

A. Wash and dice the green onions and put them into a pot; ?

B, adding a spoonful of salt, uniformly mixing, and standing for 10 minute; ?

C. pinch the green onions by hand; ?

2. Preparation of onion and Jiang Shui: 20g of onion and ginger, 200g of water? (Remove the fishy smell of pork)?

Crushing onion and ginger, putting into a container, adding water, kneading by hand, dissolving onion and ginger juice in water, and filtering out onion and ginger to obtain onion Jiang Shui. ?

3. Treatment of fresh meat: 200g fresh meat, soy sauce, salt and sugar?

A. Chop the meat, add soy sauce, salt and sugar according to personal taste, and mix well; ?

B, pour 1/3 onion Jiang Shui into the meat and stir in the same direction; ?

Add the remaining onion and Jiang Shui and stir the meat twice. ?

4. Stir the onion oil stuffing and fresh meat stuffing evenly to obtain pork onion oil stuffing. ?

Second, dough: flour 150g, cold water 80g?

1. Mix flour with water and knead into smooth dough; ?

2. Cut the dough into pieces with a knife and knead one piece into a strip with a diameter of 2cm; ?

3. Tear the strip into even small pieces by hand and flatten it into a round cake with the palm of your hand; ?

4. Hold one end of the round cake with your left hand and push it down with your right hand with a rolling pin; ?

5. Pull back the pushed rolling pin with the palm of your right hand, and rotate the round cake to the left with your left hand, and so on until the round cake is rolled once to form a thin dumpling skin. ?

Third, the package method?

Everyone has different opinions on how to pack in jiaozi. I occasionally use the simplest one:

1.？ Spread the dumpling skin flat on the palm of your hand and put in the right amount of stuffing?

2.？ Fold in half and knead the dough in the middle?

3.？ Seal from both sides to the middle?

4.？ Hold the edge of jiaozi with your thumb and forefinger, and squeeze into the middle slightly. ?

Fourth, the cooking method?

1. Boil the pot with water and add a little peanut oil to avoid touching the pot. ?

2. Cover the jiaozi and cook until it floats. Add cold water and continue to boil over medium heat?

3. Repeat twice until jiaozi is slightly swollen and full, and then take out the pot. ?

Dip: 3 cloves of garlic, chop and chop, add a little sugar, soy sauce and vinegar. ?

Add some mustard to appetizer.