Leek is particularly easy to come out when it is salted. To make vegetarian stuffing, you can fry the eggs first, add some shrimp, then cut the leeks and mix them together, and then wrap them in jiaozi. After mixing evenly, the salt will not come out easily. And after cooking, there is a feeling that some water is trapped in the soup bag, and the meat stuffing is the same as adding leeks at the end.

Fill with oil, I usually put cooked oil, and put salad oil after frying. Then add salt.

You can also add an egg white to the dumpling stuffing mixed with leeks. Because in the process of heating jiaozi, the protein in the egg white solidifies, which can also make the dumpling stuffing no longer produce soup.

To sum up, the water-retaining tips of jiaozi with leek stuffing are as follows:

1. Cut the leek before wrapping.

Never sprinkle salt on leeks, because more salt has been added to eggs before. So leeks will not be tasteless.

3. After the leek is cut, pour the burnt wide oil into it and wrap the leek with oil, so as to avoid water. If you are satisfied, please give a favorable comment. Thank you.