How to make the pork, shrimp and cabbage stuffing in jiaozi delicious?

1. Peel the onion and wash it with Chinese cabbage, pork and dried shrimps respectively.

2. Soak the shrimps in warm water.

3. Add water to the flour and knead it into a smooth dough, and cover it with plastic wrap for proofing 15 minutes.

4. Chop the cabbage, onion and pork respectively, sprinkle 2g salt on the cabbage, knead and squeeze out the water for later use.

5. Chop the soaked shrimp.

6. Add water soaked in shrimp skin, soybean oil, soy sauce, the remaining 6 grams of salt, thirteen spices, monosodium glutamate and ginger powder to the meat stuffing, then add chopped green onion and shrimp, and stir clockwise until thick. Finally, add Chinese cabbage stuffing and stir well.

7. Wake the dough into equal portions of flour, roll it into cakes and wrap it into jiaozi.

8. Boil the water in the pot and put it in the jiaozi. Stir with a spoon at the edge of the pot to prevent jiaozi from sticking to the pot. Put the lid on. After the water is boiled again, there is no need to cover it. Cook until all the jiaozi floats. Pressing the skin with your hand won't collapse back. (1. Don't pour out the water soaked in shrimp, it will taste fresher in the stuffing. 2. Squeeze the water out of the cabbage with salt and eat it with stuffing. )