200 grams of flour, 50 grams of carrots and 50 grams of peppers,

1 egg, 10g oyster sauce, 5g salt,

20g olive oil and10g onion.

Practice steps

→ Chop carrots, mix well with 10g olive oil, add 2g salt, mix well, then take out a little and put it in a small bowl, ready to decorate outside;

→ Chop the peppers, mix well with 10g olive oil, add 2g salt and mix well, then take out a little and put it in a small bowl, ready to decorate outside;

→ Chop onions, break eggs and fry until cooked;

→ Add these ingredients together, add oyster sauce and salt and mix well, and the filling is ready;

→ add water to flour to make smooth dough;

→ Divide into small doses, knead and roll skin;

→ Put the dumpling skin in the palm of your hand and add a proper amount of stuffing;

→ pinch the opposite side;

→ Hold both sides after folding in half;

→ corner-to-corner kneading molding;

→ Add carrots and peppers that have been put in advance;

→ put it in a steamer and cook for ten minutes, then take it out;

→ Out of the pot, eat!

skill

Dumpling stuffing can be matched at will, but the color exposed outside is best bright and clear;

If you can't roll skin, buy skin.

Information on the practice of Yuanyang Jiaozi:

Half a catty of pork, two green onions and a proper amount of flour,

Salt, soy sauce, soy sauce,

Appropriate amount of oyster sauce, cooking wine, spiced powder,

Appropriate amount of pepper, two shallots, one slice of ginger,

Carrots, monosodium glutamate, jiaozi vinegar,

Appropriate amount of sesame oil.

Practice steps

→ Mix dough first: stir with chopsticks while adding water until there is no dried noodles;

→ Then cover the smooth dough with plastic wrap for proofing;

→ Chop the fresh meat into paste for later use;

→ Wash onions, ginger and carrots;

→ chopped onion and ginger;

→ Cut carrots into cloves and onions into chopped green onion;

→ stuffing: put minced onion and ginger and minced meat into a basin, add soy sauce, oyster sauce, cooking wine, salt, monosodium glutamate, spiced powder, pepper and sesame oil, and stir in one direction with chopsticks;

→ Adjust the filler;

→ Knead into smooth dough by hand after waking up;

→ Take a small amount of dough and knead it into long strips;

→ cut into small doses and flatten;

→ Roll into dumpling skin with thick middle and thin periphery;

→ Start wrapping: take a dumpling wrapper and put a proper amount of stuffing in the middle;

→ first pinch it in the middle;

→ Push the middle of both ends inward again;

→ First pinch two corners on one side;

→ Then pinch the two corners on the other side, and a beautiful Yuanyang jiaozi is ready, forming two small pockets;

→ Put diced carrots and chopped green onion into pockets respectively, and a complete Yuanyang jiaozi will be ready;

→ Do other Yuanyang jiaozi in the same way;

→ Steam in the pot: steam for about ten minutes after boiling;

Let's steam it and take it out of the pot. Just try it. It is delicious.

skill

Put a little cooking oil on the steamer to prevent jiaozi from sticking to the pot; Meat stuffing can be selected according to your own preferences; Carrots and shallots can also be replaced by other ingredients; The steaming time depends on the size of jiaozi.