1. Seasonings include cooking oil, sesame oil, monosodium glutamate, chicken essence, five-spice noodles, and salt.

2. Generally, meat-filled dumplings are filled with salt, chicken essence, Sichuan pepper powder, ginger juice, minced green onions, and a small amount of salad oil, while vegetarian-filled dumplings and seafood dumplings can be filled with a little refined salt and a small amount of vegetable oil. Sichuan pepper powder, chopped green onion, chicken essence, you can add it if you like the taste of ginger.

3. How to make dumpling fillings: Soak peppercorns in 100 ml boiling water for 30 minutes, add ginger cubes to the minced pork filling, add pepper water into the meat filling three times, stir in the ten-needle direction to make the meat. The filling absorbs enough water to become thick, then add chicken essence, light soy sauce, pepper, oyster sauce, mix well, finally add sesame oil, mix well and set aside. Wash the cabbage, blanch it in a pot of boiling water for 1 minute, remove and chop, and squeeze out the water with gauze. Chop the green onions, grate the carrots into short strips and cut them into cubes. Squeeze out the water from the cabbage and shrimp skin, add salt and salad oil, mix well and let it sit for 5 minutes (the oil seals the water in the vegetables). Knead the vegetables and meat fillings with your hands (knead a few more times to make the meat and vegetables evenly combined and become sticky).