1. 15g of high-gluten flour, a proper amount of salt, a spoonful of vegetable oil, half a catty of lean pork, four ounces of parsley, a proper amount of ginger and garlic, an egg (egg white only), a spoonful of starch, a small amount of monosodium glutamate and two tablespoons of soy sauce.

2. Method: Add a teaspoon of salt and a teaspoon of vegetable oil to 15g of flour, pour 75g of cold boiled water, mix well, knead into a smooth ball, set aside and wake up for half an hour.

3. Cut the pork into small pieces, then chop it into mud, wash the parsley and cut it into small pieces; Wash a proper amount of ginger and garlic and cut them into small pieces. Add the meat together.

4. Take the egg white from the egg, pour it into a bowl filled with meat, add a proper amount of salt, monosodium glutamate, soy sauce and starch, and then stir evenly in one direction.

5. The stuffing is ready. Knead the awakened dough several times, knead it into strips with a diameter of about 5 cm, then knead it into small doses with the same size, knead it into small balls by hand, and then flatten it.

6. Roll the leather into a uniform thickness. If you are not good at it, you can directly put the flat ball on the board and change the direction of the roll. This is the same, but the speed is a little slower.

7. Now start wrapping, prepare a small bowl of cold boiled water, take a piece of skin, put some water on the edge of the skin, put in a proper amount of stuffing, close it, pinch it in the middle, and wrap it in two sides. Fold the upper skin in the middle and press it together with the lower skin, just fold it three times, and then fold the other side.

8. Boil water in a pot, put jiaozi in it, pour a few drops of vegetable oil, and put it on fire. Prepare a bowl of cold water, pour a little water, then turn it on and pour it again for three times in a row. After the last time, turn it off to medium and small fire, cover it and cook for 15 minutes, then turn off the fire and plate it.