Spare ingredients: cabbage 1 small, 300g flour, lard 1 spoon, a little salt, light soy sauce 1 teaspoon, half a teaspoon of light soy sauce; Step 1: Mix the dough first and then mix the stuffing. Add about 200 grams of cold water to 300 grams of flour, and the dough will be slightly softer. Let it stand and relax for a while. Step 2, wash each piece of cabbage, cut it into pieces after controlling the water, add some salt to kill the water, wrap it in gauze, and squeeze out the water hard; Step 3: At this time, make the dough into dumpling wrappers, knead it smooth first, then divide it into small dough, then roll it into dumpling wrappers with thin edges and slightly thicker middle with a rolling pin, and cover it with plastic wrap to prevent dryness; Step 4, mix the stuffing, add lard, soy sauce and soy sauce to the processed cabbage. If you add more salt when pickling, you don't need to put salt at this time. Stir well and the stuffing will be ready. The fifth step, the next step is to wrap jiaozi. Put the stuffing into the pre-rolled dumpling wrapper, knead and shape it, grab one and cook it in a boiling pot. Delicious jiaozi is ready!