1. Prepare raw materials: meat stuffing, dumplings skin directly bought, or freshly rolled. Then prepare other ingredients: soy sauce, salt, monosodium glutamate, onion and ginger, plus an egg.

2. Stir the eggs into the meat stuffing, add appropriate amount of water at the same time, and stir clockwise. When it feels sticky, add salt, soy sauce and a little spiced powder. You can also choose other tastes you like.

3. Spread chopped leeks on the stirred meat stuffing. Put as much leek as you eat, or the leek stuffing will smell bad and all the rest will be wasted.

The method of wrapping is simple: pinch the dumpling skin in the middle and ventilate both sides.

5. Code well in the pot, and pay attention to the key steps: first add a little oil, after a small fire for 3 minutes, pour an appropriate amount of water, the pot will make a sizzling sound, cover the pot, open it for 2 minutes, and repeat this for 2-3 times. Turn the pan over once in the middle, and cover it to prevent the oil from splashing outside and being burnt outside and tender inside when it meets water.

6. Regarding the stuffing inside, it's actually good to use all the meat stuffing. Or the three fresh stuffing made of shrimp, eggs and meat stuffing is also very good, mainly depending on everyone's taste.

Fried dumpling with mushroom, dried seaweed and leek stuffing

1 Stir-fry and mash the eggs, chop the mushrooms and dried seaweed, add them to the eggs, and then let them cool. At this time, chop the leeks washed and dried in advance, and then add them to the front materials. At this time, add some oil, olive oil and sesame oil, and stir well. This is done to keep the leek from getting out of the water, and the stuffing is better.

2. Add seasoning, salt, chicken powder, ginger powder, Chili powder, pepper powder, pepper powder and cooking wine, and stir well. You don't have to put so much material, so put it according to your personal preference.

3. Next, start wrapping. Once wrapped, start frying.

Put a little oil in the pot, so you don't have to burn it very hot. Put jiaozi in, and fry it for about 3 minutes after the oil is hot. 4. Then add water. The authentic way is to add a little water, so that there will be a crispy layer on the bottom after frying, which is delicious. The water just doesn't live in jiaozi. After boiling water on a big fire, turn to a small fire and cover it.

5, 10 minutes should be good, at this time the water is gone, then open the lid and fry for another 2 or 3 minutes, and you can go out.