What about the children's jiaozi when school starts?

2. Wash celery and cut into small pieces.

3. Dice the pork and marinate it with auxiliary materials for half an hour.

4. Mix the meat stuffing and celery with peanut oil, because auxiliary materials have been added when making the meat stuffing, so there is no need to add other condiments here!

5. Rub the noodles into long strips, cut them into small pieces and roll them into skins for later use.

6. Put a proper amount of stuffing in the dough to make jiaozi! Wash celery and chop it for later use.

Wash the pork and chop it into powder for later use.

In an enlarged bowl, add cooking wine, soy sauce, salt, chicken essence and spiced powder.

Stir well and set aside.

Take a dumpling skin and rub some water along the outer ring of the dumpling skin, so that jiaozi will stick firmly.

Wrap it with stuffing.

All wrapped up for later use.

Boil the pot with boiling water, add a little salt, put it in jiaozi, and cover the pot.

Cover the lid and cook, then open the lid and cook until the skin is cooked.

1. Wash celery, blanch with boiling water, remove cold water, drain water, cut into fine powder, and squeeze out the water in celery.

2. Chop onion, garlic and ginger for later use.

3. Chop the pork into mud, add sesame oil, minced garlic, soy sauce and salt, and fully stir in one direction.

4. Then put the chopped green onion and celery into the meat stuffing, and continue to stir until it is uniform, and the pork celery dumpling stuffing is ready.

5. Take a dumpling skin and put it in your hand, and add a proper amount of stuffing.

6. Fold the dumpling skin in half, pinch one place in the middle, and then gradually pinch it from the right end to the middle. Similarly, pinch it from the left end to the middle and knead it into a crescent shape.

7. According to the above method, wrap all the fillings of pork and celery dumplings.

8. Add enough water to the pot, boil it and stir it with a spoon, then go to jiaozi. Then push the bottom of the pot with a spoon, cover the lid, and wait until the water boils again, and jiaozi floats to the surface.