Put a proper amount of flour into a container, add a proper amount of water and stir until there is no dry flour and rough dough. Proofing for 30 minutes, kneading once in the middle to make the dough surface smooth and elastic.
Clean the fat and lean pork, chop it into minced meat, put it in a container, add a proper amount of salt, chicken essence, thirteen spices, cooking wine, fresh soy sauce, peanut oil, sesame oil and oyster sauce, and stir evenly in one direction with chopsticks.
2-3 slices of coriander, removing old leaves and roots, cleaning, chopping into coriander powder, peeling and cleaning onion and ginger, chopping into onion and Jiang Mo, putting into a container filled with salted meat, and stirring evenly in one direction with chopsticks.
Take Chinese cabbage leaves 10, wash them, control the moisture, cut them into diced Chinese cabbage, sprinkle a little salt, and then chop them into Chinese cabbage powder. Squeeze the cut Chinese cabbage according to the viscosity of the meat stuffing, and put it into a container for curing the meat stuffing and stir it evenly.
Take a small piece of dough and knead it into a long strip, then knead it into dough with uniform size, flatten it and roll it into dumpling skin. Put enough stuffing in the middle of the dumpling skin, fold it in half, pinch it tightly, wrap it into jiaozi, and put it neatly on the curtain.
Add water to the pot, bring it to a boil, put it into jiaozi, gently push it away with a spoon, and bring it to a boil again. Boil it in cold water two or three times according to the size of jiaozi.
Pick up the cooked jiaozi, dry it, put it on a plate, and begin to enjoy the delicious food.