Raw materials 500 grams of flour, 350 grams of pork, 150 grams of vegetables, 50 grams of vegetable oil, 25 grams of sesame oil, 50 grams of soy sauce, 15 grams of salt, 5 grams of monosodium glutamate (MSG), a little green onion, ginger, 10 grams of seaweed, 1 kilogram of chicken broth.

Practice 1. chop the vegetables into mince, squeeze out the water; pork chopped into mush, add soy sauce, refined salt, monosodium glutamate, green onion and ginger, mix well, and then add an appropriate amount of water into a paste, and finally into the lard, soy sauce, vegetables into a stuffing mix to be used.

2. Put the flour into a basin, add 250 grams of cold water and make a dough, knead it well, roll it into thin strips, and then roll it into small round skins with a dough stick, add the filling, and wrap it into small dumplings for use.

3. Boil the dumplings in boiling water until they are 80% cooked, then put them into chicken broth and add salt, monosodium glutamate and seaweed.

4. This kind of dumpling is characterized by juicy and fresh taste, suitable for infants aged 9 to 11 months.

5. The key to making dumplings is: the dumpling skin should be thin, the one should be small, made into small and exquisite dumplings, on fire to cook more.