1. Add a little salt to warm water, then pour in flour, and knead it into smooth dough (especially, the dough should be kneaded in advance before filling, and it is best to stir it up 1 hour).

2. Add two eggs to the minced pork stuffing and stir it clockwise, which will soon turn from thin to thick. Add the stirred pork stuffing into soy sauce and cooking wine, add salt and mix well (just add enough meat stuffing).

3. Wash the cabbage and cut it into small pieces. Chop onion and ginger.

4. Put the chopped cabbage into clean gauze and wring the water out of the cabbage with both hands.

5. Add chopped green onion, Jiang Mo, salt, soy sauce, spiced powder, chicken essence, sesame oil and vegetable oil into the dehydrated cabbage and stir well.

6. Pour the meat stuffing into the mixed cabbage and mix well, and the meat stuffing will be OK.

7. Take a piece of dough and roll it into a long strip, then cut it into even small doses, sprinkle some flour, flatten it by hand, and roll it into a round dumpling skin.

8. Take a dumpling skin, add the meat stuffing and pinch it in the middle. Then push out a fold on the outer dumpling skin with the index finger of both hands, and then squeeze it hard with the index finger and thumb.

9. Fill jiaozi with water at one time. After the water boils, enter jiaozi. After jiaozi is boiled, add appropriate amount of cold water and boil again. Repeat three times.