800g of Chinese cabbage, 300g of minced meat, 2 onions, 3 slices of ginger, 20g of shrimp skin, sesame oil 1 tablespoon, pepper 1 tablespoon, 2 tablespoons of salt and 2 tablespoons of oil.

Detailed steps of making Chinese cabbage jiaozi

1. Add onion, Jiang Mo, shrimp, salt and pepper into minced pork.

2. Pour in the oil and sesame oil and mix well in the same direction. (Tip: Stir in the same direction so that the meat can fully absorb the oil and seasoning. )

3. Add 3/2 cup of chinese cabbage juice and stir in the same direction until it becomes sticky. (Hint: Mixing chinese cabbage juice and air into ground meat will make the meat more tender and sweet in chinese cabbage juice. )

4. Finally, mix in chopped cabbage.

5. The whole stirring is the authentic Chinese cabbage stuffing.

[Dumplings]

1, pour 8% full water into the pot, boil it, put it into jiaozi, and immediately push it from top to bottom with a colander.

2. After the water is boiled again, add 1 cup of cold water to circulate with fire, and then repeat the steps of adding water 1-2 times.

3, until the jiaozi floats, the color turns white, and it is cooked. Drain the water and serve.