Bao Jiaozi's stunt video tutorial is the simplest and slowest.

The simplest and slowest part of Bao Jiaozi's stunt video tutorial: web link.

The method steps of wrapping jiaozi: Step 1, mixing dough. Add a proper amount of water to the flour, stir while adding it, and stir the flour into a flocculent shape to form a smooth dough, and cover it to wake it up. Step two, prepare the stuffing. Add soy sauce, chopped green onion, Jiang Mo, sesame oil and cooked oil into the pork stuffing, and stir in the same direction with chopsticks to make the pork stuffing marinate vigorously for later use. The third step is to cut the awakened surface map into several parts.

Step 4, take out a portion of dough, knead it into strips on the chopping board and divide it into two parts. Step 5: Rub the two pieces of dough into slender strips, then cut them into small portions and sprinkle with flour to prevent them from sticking together. Step six, roll the skin. Take a small dose and dry it into skin with moderate thickness. Step seven, jiaozi. Take a dumpling wrapper, add a proper amount of dumpling stuffing, then fold it in half. First, pinch the top and squeeze both sides hard, and jiaozi will be wrapped.

Step 8: Cook jiaozi. It's on fire. When the water boils, put a spoonful of salt and jiaozi won't stick together. Jiaozi, stir the back of the spoon toward the bottom of the pot to prevent jiaozi from sticking together. Open two volumes, then open one volume, and jiaozi will be fine. Load the plate.

Jiaozi, also known as jiaozi, is a traditional noodle of the Han nationality. It evolved from wonton, originated from the ancient corner of China, and was originally named Joule, with a history of 1800 years? . It was invented by Zhang Zhongjing, a native of Nieyang (now Dengzhou, Nanyang, Henan) in the Eastern Han Dynasty, and was originally used as medicine. Deeply loved by the people of China, it is the staple food of the people in northern China, the local snack and the food for the New Year. There is a folk proverb called "freezing in the cold, eating jiaozi in the New Year." Jiaozi often cooks with flour and leather bag stuffing.