What are the characteristics of Northeast jiaozi?

Jiaozi in the northeast is characterized by thin skin and big stuffing, fresh and juicy.

Specific practices:

1. Knead dough and ferment. Knead the dough into strips the thickness of a rolling pin, and then cut it into small pieces with a knife. When cutting, roll up the noodles if you want to cut a knife.

2. Then roll the small pieces of noodles into thin dumpling wrappers, with the same size as possible, and roll them into a circle. Don't roll the dumpling skin too thick, otherwise it won't taste good; Don't roll it too thin, it's easy to drop the stuffing.

3. Then take a proper amount of prepared dumpling stuffing and put it in the middle of the dumpling wrapper. First, gently pinch both sides of the dumpling skin.

4. Then pinch the skins on both sides of jiaozi from right to left or from left to right, without leaving any seams.

5. After wrapping jiaozi, you can dip a little flour to avoid sticking together.