People in northern China have a custom. On holidays, when welcoming relatives and treating guests, we always eat jiaozi, especially on New Year's Eve. After the whole family paid homage to the New Year's Eve, they sat around and chatted.

This delicious jiaozi naturally has many steps. First, cut up vegetables and meat, and mix them together to make stuffing. There are Chinese cabbage, pork, leek and eggs, and three fresh stuffing, but my favorite is carrot and mutton stuffing, because it is rich in nutrition. Then mix the dough. First, stir the dough until it is neither soft nor hard. Then cut into long strips, divided into small pieces, and pressed into palm-sized round skin with a rolling pin. The middle is thick and the sides are thin, so it is not easy to break when wrapping. Everything is ready, and the next one will be wrapped. First put the stuffing in the middle of the dough with a spoon, then pinch a corner from the middle, pinch it from both sides in turn, and put it on the chopping board one by one, like a neat team. I packed one, too, but I couldn't stand it there and lay there like I was sick. Grandma saw it and quickly took jiaozi, made some modifications and gave it a whole plastic surgery. It's really impressive. And then it's cooked. Boil the water first, then pour the jiaozi into the pot along the edge, and push it with a shovel, so it won't stick together. Then boil the water with cold water for three times. At this time, jiaozi will rise from the bottom of the pot to the surface of the bottom of the pot, chubby and attractive. The last step is fishing, fishing for a delicious jiaozi and putting it on a plate for the whole family to enjoy, adding some spices such as vinegar and sesame oil, which smells delicious. Take a big bite. Oh, it's delicious.

This is my favorite jiaozi, because it has both meat and noodles. It is nutritious and delicious. A family can eat their favorite meals together, which can also increase the atmosphere, but most importantly, it can make me grow up in practice.