Sam Sun Thin Skin Big Stuffed jiaozi

Ingredients: 700g flour, 380g water, 400g leek, 5 eggs, vermicelli 1, appropriate amount of shrimp, 2 tablespoons oyster sauce 1 spoon, 2g pepper powder, appropriate amount of salt and appropriate amount of edible oil.

Practice: 1. Mix the dough first, the dough is harder than the steamed bread dough, and then cover it for half an hour. When you wake up, you can mix the stuffing.

2. scrambled eggs. Soak the vermicelli in cold water until soft, then blanch it in a boiling water pot for about 20 seconds, pick it up and chop it up. Cut the leek into pieces and chop the shrimp. 3. Pour proper amount of oil into leek and stir to prevent water from coming out. Put all the materials together. 4. Add one spoonful of oyster sauce, two spoonfuls of soy sauce, pepper powder and appropriate amount of salt, and stir the stuffing evenly. 5. Knead the dough slightly until it is smooth, take a long strip, then cut it into small doses, roll it thin into dumpling skin and wrap it in stuffing. 6. Pinch from the middle first, then push the wrinkles on both sides to the middle, and a jiaozi will be fine. Boil jiaozi in boiling water for ten minutes. The filling is cooked and easy to make.