Make dumpling stuffing, which is sold in the meat stuffing mall. Make dumpling stuffing, meat stuffing, leek, minced chicken, salt, thirteen spices, sauce, onion and ginger. Don't use too much spice in this dish, it's not good to use too much. If you don't want to eat leek stuffing, you can also use Pleurotus ostreatus as stuffing. Vegetarian food jiaozi, with leek, egg soup, onion ginger, sweet potato vermicelli, shrimp skin, salt, chicken essence, fried hot pot oil is very good. This shepherd's purse made in jiaozi is delicious. Wash the leeks first and dry them. Be sure to dry it a little, so that it is not easy to get wet during the filling process. At this time, chop up the dried leeks, mix some cooking oil to lock the strong smell of leeks, and then the wrapped jiaozi will be fragrant.

Send jiaozi and invite guests. Northerners are very partial to jiaozi. They eat jiaozi during the Spring Festival, treat jiaozi at home, and eat jiaozi when they are free. Jiaozi represents a family reunion, and it is such a lively force that the family get together to wrap up jiaozi. It's really not as delicious as jiaozi. Prepare food in advance: one catty of pork belly, 200g of Pleurotus ostreatus, a small amount of Chinese cabbage leaves, onion ginger, corn and shrimp skin (for flavor enhancement), one raw egg, one gram of white pepper, sesame oil 1 g, and salt 2g of monosodium glutamate 1 g.. Production process: blanch cabbage, mushrooms and corn in boiling water, blanch them in cold water and chop them up. Pork belly chopped pork paste, minced onion and ginger.

1. Knead the dough first, then cover the dough to make it mellow. 2. In the process of anaerobic fermentation, we can prepare stuffing for jiaozi in advance. For example, if we get the dumpling stuffing, we can prepare some garlic in advance. We chop a small amount of fat meat and a large amount of lean pork together, add a small amount of oil to the pot, add garlic and stir-fry until fragrant, add minced meat, add soy sauce, stir-fry with appropriate salt until milky white, and then add onions for later use. 3. Sprinkle some wheat flour on the chopping board (to avoid sticking) and divide the kneaded dough into flour agents of equal size. 4. Roll the dough into dumpling skin. 5. Wrap the prepared stuffing in a steamer and steam for 12 minutes. If you like spicy food, you can mix some spicy juice or dip it in soy sauce vinegar. Taste varies from person to person.

Chinese chives, raw eggs and shrimp skin jiaozi are used as stuffing, and only vegetable oil, sesame oil and salt are used as seasoning. Oil can be put in early, and salt must be added before wrapping, which can reduce the yield of leeks. It's best to fry the shrimp skin, and you can smell it and smell it. I made a small box with this dumpling stuffing the other day, and the children ate it all at once. On the one hand, the noodles are well mixed. The thin skin rolled out is malleable, the tendons are not sticky, and the boiled skin will not break, so it tastes good. On the other hand, the stuffing should be evenly distributed. Adding some condiments will arouse the smell of raw pork, even the smell of lotus root. Cooking jiaozi will take a bite of thin-skinned stuffing, but it is still necessary.