leek is particularly prone to water when it comes to salt. If you make vegetarian stuffing, you can fry the eggs first, then add some shrimps, and then cut the leek and stir it together before wrapping it in jiaozi. After adding salt, it is not easy to water. Moreover, after cooking, it still feels like water is trapped in the soup bag, and the meat stuffing is the same as adding leek at last. Put oil in the stuffing, I usually put cooked oil, and add salad oil after frying.

then add salt. You can also add an egg white to the dumpling stuffing mixed with leeks. Because in the process of heating jiaozi, the protein in the egg white solidifies, which can also make the dumpling stuffing no longer produce soup. To sum up, the tips for keeping the leek stuffing in jiaozi are as follows: 1. Cut the leek before wrapping. 2. Never sprinkle salt on leeks, because more salt has been added to the eggs before. Therefore, leeks will not be tasteless.

3. After cutting the leek, pour in the cooked wide oil and wrap the leek in oil to avoid water.