Besides leeks, Spanish mackerel is also served with Chinese cabbage. It is common to use Spanish mackerel as stuffing and add leeks in jiaozi. As for what other dishes can be added, such as cabbage and radish, it depends on what you like to eat.

If you don't want to eat leeks, you can put celery or sauerkraut. Cut the celery into small squares and chop it up, which is about the same size as the leek we cut. Of course, if you have a stuffing mixer at home, you will save effort. Put some salt when you cut it.

Tips for Bao jiaozi

Chop the fresh vegetable stuffing, pour it into a small pot, add cooking oil and stir, let the oil wrap the vegetables, then pour in the mixed meat stuffing and mix well. Vegetable stuffing is wrapped in oil film, so it is not easy to dehydrate when it meets salt. Jiaozi wrapped with this stuffing tastes delicious, with a little fresh taste of vegetable juice.

Chop the meat first, add various seasonings, and then chop the vegetables. Don't put salt when cutting vegetables, lest more water seep out. Add chopped vegetables into the meat stuffing bit by bit, stirring while adding until the ratio of meat to vegetables is appropriate. The jiaozi made in this way is rich in nutrition and will not shed soup.

Freeze the mixed stuffing and wrap it in a jiaozi. Broth and vegetable soup are solidified, so it is not easy to flow out. Add an egg to the dumpling stuffing, so that when jiaozi is cooked, protein will solidify and reduce the soup in jiaozi. Using squeezed vegetable juice to make dough and roll dumpling wrappers not only does not waste nutrition, but also makes jiaozi look good.