condiments

pork

100g

flour

150g

Leaf mustard

150g

condiments

oil

Proper amount

salt

Proper amount

soybean

Proper amount

verdant

Proper amount

Chinese prickly ash powder

Proper amount

oyster sauce

Proper amount

bruised ginger

Proper amount

step

1. Chop the pork into diced meat, add a little water and stir until it becomes sticky.

2. Blanched mustard is cut into fine powder for later use.

3. Cut the onion into chopped green onion.

4. Prepare pepper and ginger powder. You can also use ready-made ginger instead. I didn't have it at home, so I used ginger powder.

5. Put the above materials into a container, add salt and oil, and stir well.

6. Add proper amount of water to flour to make dough with moderate hardness. I usually add about 50% water.

7. Knead into long strips.

8. Molding into small dosage, and then flattening.

9. Roll the dumpling skin into a circle with a rolling pin, add a proper amount of stuffing and wrap it in jiaozi.

10. Boil the pot and cook it in jiaozi. Generally, after entering jiaozi, wait for the water to boil again, add cold water, boil again and add some water. Repeat this for three times, and jiaozi will be cooked.

1 1.

12. drizzle with soy sauce and sesame oil.