Step 2: Mix minced meat directly with oyster sauce, chopped green onion, Jiang Mo and salt. Note that when you stir the meat here, you must stir it in one direction, so that you can work hard. You can stir it with proper amount of water, so that the minced meat is delicious, and then let it stand for 30 minutes to taste.

Step 3: Add coriander into Chinese cabbage and mix well.

Step 4: freeze the shrimp, cut it off and melt it slightly, then cut it into small pieces, about 1 cm.

Step 5: Mix all the meat stuffing with cabbage.

Step 6: Add a proper amount of cold water into the flour and mix well. Note that the flour in jiaozi should be soft, and then cover it with a wet cloth or basin to wake it up for a while, so that the flour will become soft and tough.

Step 7: The batter is moderate in size.

Step 8: Roll into dough and open the package.

Step 9: Wrap it and bring it to the boil. Add a proper amount of water to the pot, bring it to the boil, add a little salt and start cooking jiaozi. Don't cook too much jiaozi at a time, it's easy to peel. Boil three times in the middle, pump water three times, and you can go out of the pot.