Ingredients: cabbage 1 piece; Half a catty of pork stuffing; 300 grams of dough; Jiang Mo10g; Chopped green onion15g; 5 grams of salt (mixed stuffing); 2 tablespoons of soy sauce; Soy sauce 1 spoon; Oyster oil 1 spoon; 5 grams of thirteen incense; 2 tablespoons of sesame oil; 2 tablespoons of sunflower seed oil; Clear water (mixed stuffing) 15ml.

Specific practice: Chop the cabbage, add salt, knead it, wash it with clear water and dry it. Add water to the pork stuffing three times and stir in one direction. Add chopped green onion, Jiang Mo, salt, soy sauce, soy sauce, oyster sauce, thirteen spices, sesame oil and sunflower oil, and stir well in one direction. Add the cabbage and continue to stir evenly. Evenly pull it into small dough and roll it into a thin and even dough. Take a proper amount of stuffing and put it on the dough, and start wrapping jiaozi. Dip flour in turn and put it on the tray. Boil the water, add salt, put it into the jiaozi, gently push and slide the jiaozi with a shovel to prevent the jiaozi from sticking to the pot and boiling. After boiling, add cold water and repeat for three times. Finally, after boiling, turn off the fire and take out jiaozi.

2. Practice 2:

Ingredients: half a cabbage; Eggs 1 piece; Half a green onion; 2 lessons of parsley; 350 grams of meat stuffing; Jiang Mo is appropriate; Appropriate amount of salt; Take a proper amount of soy sauce; Old pumping right amount; Thirteen fragrances are appropriate; Appropriate amount of sesame oil; Dumpling skin for two people; Appropriate amount of oyster sauce.

Specific practice: the bought meat stuffing is first seasoned and left for one hour. (Put eggs, onions, ginger, soy sauce, soy sauce, etc.) Pay attention to mixing the meat stuffing clockwise. Wash the cabbage for later use, control the water, shred it first and then chop it, and chop the celery for later use. At this time, I am cutting some green onions. Chop the onion and ginger. Put the chopped cabbage into the prepared meat stuffing, stir it clockwise, add thirteen spices, or add some oyster sauce to refresh it.

Cook in a pot. After cooking, you can add balsamic vinegar and sesame oil.

3. Practice 3:

Ingredients: half a cabbage; Half a catty of pork; Proper amount of pepper; Appropriate amount of scallion; Ginger is appropriate.

Specific practice: put the pork into the basin and stir. Stir the pork and chopped cabbage in a pot. Chop the onion and put it in the pot. Heat the rolling pin in the pepper pot and crush it. When stirring, put some soy sauce, Jiang Mo, pepper foam, chopped green onion, thirteen spices (spices), sesame oil and appropriate amount of salt in the pot and mix well. Wrap the prepared meat stuffing in the dumpling skin and cook it in the pot.