Ingredients: 600g of meat (or backseat meat), a handful of leek, a bowl of fungus soaked and washed, two carrots, a handful of celery, 1 2 eggs, 2 tablespoons of soy sauce, five-spice powder 1 tablespoon (or thirteen spices), half a spoon of chicken essence, appropriate amount of pepper, appropriate amount of salt, two tablespoons of sesame oil and ginger.

1, the meat was washed, peeled and cut into pieces, and 600g of meat was minced with a meat grinder. Don't grind too much, you need a little graininess to taste good.

2. Cut shallots into sections, shred ginger, put them in a small bowl, add half a bowl of water, rub them with clean hands and filter out the Jiang Shui of shallots, put them in three times, stirring in one direction each time until the water is completely absorbed.

3. Add wine, soy sauce, oil consumption, pepper, salt and chicken essence and stir in one direction.

4. Divide the meat into three parts, add chopped leeks and stir into stuffing.

Matters needing attention in mixing dumpling stuffing

1, jiaozi should use fresh pork as stuffing, preferably pork belly, which tastes better.

2. Add appropriate seasonings, such as Jiang Mo, chopped green onion, salt, pepper, chicken essence, etc. Dumpling stuffing can improve the taste of jiaozi.

3. Pay attention to the time when mixing dumpling stuffing. Don't stir too hard or too long, otherwise it will affect the taste and quality of jiaozi.

4. Adding a little water or egg liquid into dumpling stuffing can increase the wettability of stuffing and make jiaozi more delicious.

5. Adding proper amount of starch or flour into dumpling stuffing can make the stuffing more compact and not easy to spread.