1, pork stuffing should also be mixed with soy sauce, soy sauce, cooking wine, oil consumption, sugar and spiced powder in advance and marinated in the refrigerator for more than 2 hours.

2. Dumpling stuffing When processing vegetables, many people will add salt and then squeeze out the vegetable juice, which will lose a lot of flavor and vitamins! Here's a way to teach you. Mix some cooking oil before seasoning the vegetables. I use lard here, or I can use sesame oil and peanut oil instead.

3. After the leek is evenly coated with a layer of oil, add salt and chicken essence to taste, so it is not easy to produce vegetable juice!

4. Mix minced meat with leek, then add an egg to increase the viscosity of minced meat.

5. Put on gloves and mix the dumpling stuffing evenly.

6. Dumpling wrappers, I use ready-made, 600g pork and 600g leek, which can probably pack 100 jiaozi.

7. Boil the water before cooking. You can put a little salt and onion in the water, so that the boiled jiaozi won't break easily! Boil the water with half a bowl of cold water, repeat it twice, and jiaozi's ass will float, and that's it!

8. The jiaozi leeks made in this way have stronger flavor.