Chinese cabbage, pork stuffing, shrimp skin, vermicelli, onion, ginger, rice flour, white flour and yeast.

Practice of Chinese Cabbage jiaozi

Corn flour and white flour are mixed at the ratio of 1: 1. Here, 250g of corn flour and 250g of white flour are added, 5g of yeast and about 300g of warm water are added, dissolved, added into flour, kneaded into dough and stirred for 50 minutes.

Make stuffing with awakening time: chop onion and ginger for later use, soak vermicelli until soft, and chop them for later use.

Wash the cabbage, boil the water, add the cabbage, cook it, and put it in a cold water basin for later use. Don't buy less Chinese cabbage. Basically, there is not much water after blanching.

Squeeze the water out of the Chinese cabbage, chop it up, and squeeze it out as much as possible. After the Chinese cabbage is squeezed out, it is a ball.

Put oil in the pan, stir-fry the chives until Jiang Mo is good, add pork stuffing, soy sauce and cooking wine, add the processed Chinese cabbage and stir-fry.

Continue to add vermicelli, shrimp skin, salt, chicken essence, because it is cooked stuffing, you can taste salty, have a taste.

Prepare a bowl of white water-very helpful. The finished corn white dough can't be rolled out. You should knead the finished flour, vent it, tear off a small piece and knead it flat. In order to stick the waterproof dough to your hands, you should first dip some water in your hands.

Knead the dough flat. Add stuffing to the flattened bread and wrap it. Soft leather is not a good bag. Just practice a few more times.

After wrapping, put it in the pot and continue to sober up for 20 minutes.

After the SAIC motor is ignited, continue to steam on high fire for 15 minutes, and then lift the pan for about 10 minutes.

Chinese cabbage can be eaten when it is steamed in jiaozi.