Preparation materials: Chop the cabbage, add some salt, squeeze out the water and dry it (worried about being too salty? After dehydration, it can be washed and extruded again); Take a deep pot, add Chinese cabbage, minced pork and seasoning, and stir it clockwise until it is sticky. ...

In order to deodorize the stuffing, chopped green onion, Jiang Mo, rice wine and oyster sauce are usually added ~ But the ingredients in this bottle of Japanese and bonito sauce include glutinous rice and various seasonings. It can be said that one bottle is better than many bottles, which can easily deodorize and refresh the ingredients without bottles and cans, making the preparation easy ~ Great!

Stir the stuffing evenly and put it in the refrigerator for 20 minutes to taste. ...

When the stuffing is ready, you can wrap jiaozi. Take a dumpling wrapper, put in the appropriate stuffing, and pinch the two sides tightly so as not to leak out, thus completing the action of wrapping jiaozi. ...

Take a pot, pour 1 tablespoon of cooking oil into it, put the wrapped jiaozi (13) in order, ensure that the bottom of jiaozi is evenly oiled, and turn on a small fire ~

When you hear the hissing sound, pour in the white powder water and turn to high fire to boil. Cover the lid and cook until the water is dry. Open the lid and turn to low heat. When the bottom of the pot is brown, finish cooking!

It's delicious without dipping sauce. Friends who like spicy food can also dip some spicy sauce to suit their taste!