1. To prepare the stuffing, you need onions, ginger, Wang Shouyi Thirteen Spices (appropriate amount), cooking wine, light soy sauce, sesame oil, salt, and chicken essence.

2. The most important thing is the amount of water added to the filling. Add water while beating the stuffing. Chop the onions and ginger into fine pieces, the better, add them to the meat filling, add the seasonings one by one, beat for a while, the stickier the filling, the more delicious the dumplings will be.

3. Let me introduce you to use cumin as a side dish. It doesn’t smell like mutton at all and is very fragrant. If you are not used to it, you can use wax gourd, xun melon and mutton to make stuffing, which tastes very fresh.

How to cook dumplings:

Cook fresh dumplings in boiling water. When making dumplings at home, be sure to wait until the water boils before adding them to the pot. When cooking dumplings, put the dumplings into the pot while the water is boiling, and then use a spatula to gently push them in one direction a few times to prevent the dumplings from sticking to each other or clogging the bottom of the pot.

The general saying is "Cover the pot to cook the stuffing, and uncover the pot to cook the skin." If the dumplings are cooked with the lid on as soon as they are taken out of the pot, the high temperature of the steam will easily break the dumpling wrappers.

After the dumplings are just taken out of the pot, the pot should be opened and cooked. After the dumpling wrappers are cooked, the pot lid should be covered in time to allow better cooking of the fillings. When the dumplings are about to float to the surface and are about to boil, remove the lid and cook the skins.