1: Take finely chopped pork (or pork mince), add a small amount of water and soy sauce and mix, be careful not to add too much water, meat: water = 5:1 or so is good, if you want to add seafood in the dumplings, you can also use seafood broth instead of water, such as shrimp broth, clams broth and so on.

2, then add chopped green onion, ginger, pepper and seafood for mixing (because the cooked dumplings are to be dipped into the garlic sauce and eaten, so you don't have to add the sour paste). It's okay if you don't add seafood. Note that the pork should be stirred vigorously in one direction.

3, prepare the vegetable traps, if you use leeks, cut into chopped vegetables; if you use cabbage, you need to chopped cabbage first pickled with refined salt, and then squeezed the excess water, (all the vegetables under the water have to go through this process, including: cabbage, cabbage, head lettuce, etc.).

4, the vegetable filling into the meat, add the blending oil (with salad oil can also be, it is best to fry their own a little pepper oil, the flavor is more fragrant) and then stir in one direction.

5, and finally add the appropriate amount of refined salt and chicken essence. (Salt and chicken essence must be the last to add, if you do not first add oil and stir the vegetable filling, add salt before the water, when the package will be trouble.)

6, now you can roll out the skin and wrap the dumplings.

Note: Stir in a certain amount of water in the meat filling is to ensure that the texture of the filling, do not call it can be, but will feel the lean meat texture firewood.