1. Spread the dumpling skin flat and add the stuffing.

2. Fold in half, don't stick together, and hold it with your hands.

3. Then pinch out wrinkles along one side.

4. Until it is clamped.

Dumpling filling method:

I. Mutton stuffing

1, mutton is washed and chopped into fine particles; Wash leek and cut into fine powder; Zanthoxylum bungeanum is boiled into Chili water.

2. Mix minced mutton with Jiang Mo, chopped green onion, salt, pepper, cooking wine, soy sauce, pepper water and egg liquid, then add sesame oil and peanut oil, and finally add chopped leek and mix well.

Second, fish stuffing

1. After the grass carp is slaughtered, it is washed, the head and tail, bone spurs and skins are removed, and the washed fish is ground into velvet; Chop pig fat into mud; Wash leek, cut into fine particles, add sesame oil and refined oil and mix well.

2. Put the fish head and bones into the pot, add clear water, add pepper, cooking wine and chicken essence, cook until the soup is milky white, and filter off the residue to get fish soup.

3. Add the fat paste into the minced fish and stir well, then add salt, monosodium glutamate and egg white and stir. Add the cold fish soup while stirring until the stirring is strong and the fish soup is finished. Then mix well with leeks.