Wash and chop the cabbage, add a little salt, stir well, put it aside and wait for the water to come out, then pick up the squeezed water. Note: the squeezed vegetable juice should be reserved for later filling;
Soak dried seaweed in boiling water for15min, then wash and chop;
After washing the pig's front leg meat, cut it into thin slices, filaments and diced in turn, and then chop it into minced meat repeatedly; Wash onion and ginger and cut into powder;
Add minced onion and ginger, cooking wine, soy sauce, white pepper, sesame oil, sugar and salt into the meat stuffing, and stir vigorously in one direction with chopsticks. During this period, add the extruded chinese cabbage juice (the big chinese cabbage juice does not need clear water) in stages until the meat stuffing is evenly stirred, and stir vigorously;
Finally, the processed Chinese cabbage and dried seaweed are added into the mixed meat stuffing, salt is added to adjust the salinity, and the pork and Chinese cabbage stuffing are evenly mixed.
Take out the dough, sprinkle some dry flour on the panel and knead the dough until the surface is smooth;
Divide the dough into several portions, take one portion (cover the rest with wet cloth or plastic wrap to avoid air drying), knead into long strips, make preparations, roll into dumpling skins, wrap with pork and cabbage stuffing, and knead into jiaozi. Repeat this until all the noodles and fillings are used up;
Boil a pot of water. Put the water into the jiaozi after boiling, and gently push it in one direction with a strainer to prevent it from sticking to the bottom of the pot. Cover the pot and add half a bowl of cold water after the water boils. When the water boils again, add half a bowl of cold water and add water three times. When all jiaozi floats and bulges, it can be fished out and eaten.