The ingredients are as follows: appropriate amount of dumpling skin, leek 1 00g, fungus 30g, egg1piece, garlic 5g and salt 2g.

The specific method is as follows: 5g of minced garlic, 30g of edible fungus, 0/00g of leek/kloc-are shredded, one egg is broken, 5ml of cooking oil is added, the eggs are stir-fried until they are mature, and then taken out of the pot, 2g of edible fungus, leek, egg, minced garlic, Jiang Mo and salt are added, and the mixture is evenly stirred, and the stuffing is wrapped into jiaozi with dumpling skin, and water/kloc-is added into the pot.

Practice 2: Fried dumplings

The ingredients are as follows: 80g of Chinese cabbage, 90g of minced pork, 80g of dumpling skin, 3g of onion13g, 3g of cooking wine and 4g of oyster sauce.

The specific method is as follows: put minced pork, cooking wine, oil consumption, white sugar, salt, chopped green onion and Chinese cabbage into the bowl, stir well, prepare dumpling wrappers, wrap them into jiaozi, put jiaozi in the pot, add oil, fry for 2 minutes on medium and small fire, add water, and turn to low fire for 10 minute, then take out!

Practice 3: Rose jiaozi

The ingredients are as follows: 300 grams of pork, 4 dumpling skins, appropriate amount of chopped green onion, 3 grams of cooking wine, 5 grams of light soy sauce, 3 grams of oyster sauce, 3 grams of chicken essence, 3 grams of salt and 2 tablespoons of starch.

The specific method is as follows: peel pork belly and chop it into mud, add chopped green onion, add 3 grams of cooking wine, 5 grams of light soy sauce, 3 grams of oyster sauce, 3 grams of eggs, 3 grams of salt and 2 tablespoons of starch, stir well, marinate for 15 minutes, put four dumpling skins together, put the stuffing into a strip, cover the dumpling skins and roll them into a rose shape.