First, the meat should not be too thin, so as to avoid the smell of wood and not fragrant.

Two, spiced powder or thirteen spices are indispensable.

Third, the stuffing should be firm in one direction. You can slowly add some pepper water so that the cooked meat will not come loose.

Fourth, sesame oil is essential.

5. If possible, you can cut the skin into small pieces and stuff it in, which will have the effect of filling soup packets (be careful not to burn them).

If it's vegetarian,

First, the stuffed vegetables must be dried to avoid soup.

Second, be sure to put salt at the end to avoid soup (especially leek stuffing)

Put some salt in the water pot when cooking, so that the noodles are stronger and the skin is not broken.

Reasonable collocation of meat and vegetables. Some people think that the more meat in jiaozi's pure meat stuffing or stuffing, the more fragrant jiaozi will be. In fact, from a nutritional point of view, pure meat dumpling stuffing is not good, which is not conducive to digestion and absorption. Experiments show that it takes 4 ~ 5 hours for meat to be digested in the stomach, and the absorption rate of meat is only 70% without vegetables. Adding some vegetables to the meat stuffing not only tastes good, but also improves the absorption rate to about 80%, making it more comprehensive in nutrition. Meat is acidic and vegetables are alkaline, which is beneficial to balance. Vegetables contain cellulose, which can also promote gastrointestinal peristalsis and help digestion. Vegetables are rich in nutrition. Vegetables contain many vitamins, cellulose and trace elements. For example, Chinese cabbage contains vitamins A, B, C, D and minerals such as calcium, phosphorus and iron, which is suitable for vegetarians. It also has the effects of dredging intestines and stomach, relieving chest tightness and relieving alcoholism. Leek is rich in vitamins A, B, C, sugar and protein. It also contains a volatile essential oil and sulfide, which is not only delicious, but also has a special fragrance, and has the functions of warming liver and kidney, strengthening yang and fixing essence. It can stimulate stomach and intestines, excite digestive organs, increase appetite and sterilize. "Compendium of Materia Medica" says that "when cooked, it is sweet to tonify, benefit the liver, dissipate stagnation and guide blood stasis". At the same time, leek and cabbage are rich in crude fiber, which is beneficial to promote gastrointestinal peristalsis, prevent dry stool and constipation, and prevent intestinal cancer.

The ratio of meat to vegetables should be appropriate. Generally speaking, the meat-vegetable ratio of dumpling stuffing is 1: 1 or 1: 0.5. Don't pour out the vegetable juice. According to the measurement, the vitamins in Chinese cabbage will lose more than 60% after juice removal. If you pour out the vegetable juice, you will almost throw away most of the vitamins in Chinese cabbage and radish.

In order to avoid nutrient loss and waste, the scientific method of dumpling stuffing is:

Chop the vegetable stuffing, squeeze out the vegetable juice and put it into the pot. When mixing meat, add soy sauce one after another, stir well, so that the vegetable juice penetrates into the meat, and then put it on the dish and mix well. For vegetarian dumplings, you can also chop the stuffing of the dish first, pour it into a pot (basin), add cooking oil (rapeseed oil) and stir it gently, so that the oil wraps the dish, and then add salt and seasoning. In this way, the nutrition will be preserved and the dumpling stuffing will be tender, smooth and delicious. For leek meat stuffing, after the vegetable stuffing is mixed with oil, pour in the mixed meat stuffing (add enough salt) and mix well. The vegetable stuffing is mixed with oil first, and then wrapped with an oil film, so it is not easy to dehydrate when it meets salt. Jiaozi wrapped with this stuffing tastes fresh and has a little juice.

The meat should be soft. The meat used for stuffing is chopped with a knife or minced with a meat grinder to make velvet. When there is a lot of lean meat, you can add vegetable juice or water in moderation; When there is too much fat, you can add less vegetable juice or water and stir in one direction. After the meat becomes sticky, add appropriate amount of pepper powder, spiced noodles, salt, minced fresh ginger, monosodium glutamate and sesame oil, and continue stirring. Meanwhile, soy sauce should be added bit by bit. If you have stock, you'd better add stock, stir it until it is blurred while dripping, then add the vegetable stuffing and stir it evenly. Jiaozi soup wrapped with this dumpling stuffing is full, fresh and delicious.

Add a little sugar to the dumpling stuffing, and jiaozi will have a delicious seafood flavor.