Chinese sentence, 2|Chinese sentence, 3|Jiaozi is a traditional delicacy.PorkRoujiamoThe recipe introduces various styles and tastes of Caiwei Pork Jiaozi.Saliva starts flowing as you read this; come and learn how to make it with us!Caiwei Pork JiaoziIngredients: 400g ground pork, 150g warm water, green vegetables, ginger, scallions.Seasonings: 1 tablespoon of old soy sauce, salt to taste, cooking wine, oyster sauce, starch.Caiwei Pork Jiaozi preparation steps:1. First, boil about 60g of water with chopped ginger and scallions; mix ground pork with cooking wine, oyster sauce, old soy sauce, starch, salt, and stir to combine by hand.

Allow the water to cool before pouring it in while stirring in one direction until well combined. Refrigerate.Clean and chop green vegetables when fermenting the dough.Flour

and 130g of warm water into the mixing bowl.Start kneading the dough, gradually adding any remaining 20g of warm water as needed.Knead until a smooth dough forms. Cover with cling film and let it rest for half an hour.

Divide the dough into about 15g portions.

Roll each portion into round wrappers; the center should be slightly thicker than the edges, dusting with dry flour when stacking.Mix the meat and green vegetables together thoroughly.Take a wrapper and place some filling in the center.Fold the wrapper to enclose the filling.

2.Brush a thin layer of oil inside a non-stick pan.Arrange the jiaozi in one direction.

Ignore the remaining wrappers used for making

Roses

and final meat dumplings at the end.

Heat the pan over medium heat, then reduce to low and pour enough water to cover about 1/3 of the jiaozi. Cover and bring to a boil.When most of the water has evaporated, add a little oil around the edges of the pan. Continue cooking until the bottom is golden brown.Here is your finished product..Thicker in the middle, thinner at the edges.Remember to dust with dry powder when stacking the dough.

7|Mix the meat and vegetables together thoroughly.

Take a dumpling wrapper and place the filling on it.

9|Place the filling on a piece of dumpling wrapper.

10.Fry panLightly coat the bottom of the pan with oil.

11|Arrange the dumplings in the same direction.Ignore the leftover dough used to makea rose-shaped designand a bun made from leftover meat filling.Baozi.

12|Heat the pan over high heat, then reduce to low and add enough water to cover 1/3 of the dumplings.Cover and cook over high heat until boiling.

13|When most of the water is reduced, add a small amount of oil around the edges of the pan.Continue cooking until the bottom is golden brown.

14|Final product image.