Preparation of raw materials: meat stuffing, directly bought dumpling skin, or just rolled. Then prepare other ingredients: soy sauce, salt, monosodium glutamate, minced onion and ginger, plus an egg.

Stir the eggs into the meat stuffing, add appropriate amount of water at the same time, and stir clockwise until it feels sticky.

Then add salt, soy sauce and a little spiced powder. You can also choose other tastes you like.

Spread chopped leeks on the stirred meat stuffing. Put as much leek as you eat, or the leek stuffing will stink and the rest will be wasted!

The method of wrapping is very simple: pinch the dumpling skin in the middle and breathe on both sides.

Code in the pot, pay attention to the key steps: first add a little oil, after 3 minutes of low heat, pour in a proper amount of water, the pot hisses, cover the pot, and boil the pot for 2 minutes, and repeat this for 2-3 times. Turn the pan over once in the middle, and cover it to prevent oil from spilling out and becoming tender when it meets water.

Regarding the stuffing inside, it is actually good to use all the meat stuffing. Or the three fresh stuffing of shrimp and egg meat stuffing is also very good, mainly depending on everyone's taste.

Method 2:

Stir-fry and mash eggs, chop mushrooms and dried seaweed, add them to eggs, and then cool. At this time, the leeks washed and dried in advance will be chopped and then added to the previous materials. At this time, add some oil, olive oil and area and mix well. This is done to prevent leeks from coming out of the water, and the stuffing is better.

Add seasoning, salt, chicken powder, ginger powder, Chili powder, pepper powder, pepper powder and cooking wine, and stir well. Don't put so much material, just put it according to your personal preference.

Next, I began to pack. I even cleaned up my hometown, like a curved moon. Wrap it up and start frying: put a little oil in the pot, don't burn it very hot, put jiaozi in, fry it for about 3 minutes after the oil is hot;

Next, add water. Authentic cooking is to add a little water, so that after frying, there will be a crispy layer below, which is delicious. Water just can't live in jiaozi, fried dumpling.

After boiling water, turn down the heat and cover it.

It should be ready in 10 minutes. At this time, there is no water. Then open the lid and fry for 2 or 3 minutes, and then you can go out.