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.