Chinese cabbage is wrapped in jiaozi. Chinese cabbage does not need to be blanched, and nutrients will be lost after blanching. Cabbage can't be wrapped directly, which will produce a lot of water. It is necessary to sprinkle salt to pickle and kill the water, and then mix in cooked oil to lock the water. There are many ways to eat Chinese cabbage, such as frying, pickling and filling.

Jiaozi is a traditional delicacy in China, and the stuffing of dumplings is also varied, such as shrimp stuffing and cuttlefish stuffing. Cabbage is rich in water content, so when filling jiaozi with cabbage, you can't chop it directly, and you can't use it. Jiaozi stuffed with cabbage can be paired with leek or pork. Cabbage and meat stuffing should be mixed separately, and when the dumpling skin is rolled, they should be poured together and stirred before wrapping. In this way, the cabbage is more tender and tender, and it is not easy to get water.