condiments

400 grams of flour and 300 grams of pork stuffing.

5 soy sauce mushrooms

50g of dried seaweed and 0g of leek100g.

Refined salt monosodium glutamate

Spiced sesame oil

Steps of Sanxian jiaozi

1. Wash dried seaweed and soak it in boiling water.

2. Wash mushrooms and leeks and cut into powder.

3. Put the mushroom powder into the pork stuffing, pour 50g of water soaked in dried seaweed in four times, and beat it hard in one direction until the meat is sticky.

4. Add Jiang Mo, dried seaweed, leek powder, refined salt, monosodium glutamate, sesame oil, five-spice powder and soy sauce, and mix well to form the three fresh stuffing.

5. Make the flour into dough, bake it for 20 minutes, then knead it into flour, roll it into dumpling skin, add the prepared three fresh stuffing, wrap it in jiaozi, and cook it in a pot.