500 grams of leek

3 strips of dried squid

2 duck eggs

4 tablespoons oil

2 teaspoons of salt

2 teaspoons sesame oil

condiments

500 grams of flour

Water 3 10g

Steps of wrapping jiaozi with dried squid, leek and duck eggs

1. Dried squid has been watered for at least one night. Figure 2 shows the appearance of water in an afternoon. Then remove the black film from the epidermis and steam it in a steamer for 20 minutes. Take it out and air it until it is not hot and chop it for later use. Beat the duck eggs, heat a little in the pot and fry until cooked, and let them cool for later use.

2. Select and wash leeks, control the moisture and chop them. Add the eggs and squid and stir well. Add oil and mix well. Add salt and sesame oil and mix well.

3. Knead the dough in advance. I used the toaster to directly mix the dough, and after 20 minutes, there was no electricity. Bring a spare. After adjusting the stuffing, take out the dough, shape it, cut it into balls, roll it thin and wrap it. Because the stuffing is cooked, the time for cooking jiaozi is very short, and it will be fine for jiaozi to float for a minute or two. Can be served with vinegar oil or Chili oil.