Handle ingredients. Seasonings to be used include salt, cooking oil, soy sauce and pepper. Firstly, the sea sausage is thawed and cleaned to remove mucus, and cut into small pieces for later use. If it is fresh sea sausage, the internal organs need to be removed and soaked in light salt water, so that the mucus on the surface can be removed. Clean the lean pork, cut it into small pieces, and then stir it into minced meat with a meat grinder. After the leek is cleaned, chop it with a knife for later use. Do not use a blender to treat the leek, otherwise the leek will taste bad.
Prepare stuffing. The proportion of stuffing must follow the sea sausage, and lean pork and leek should be 5 1 3. Pour the minced leek into a pot, add a proper amount of cooked oil, stir it evenly, and then take it out for later use. This can ensure that the leek will be dehydrated in the process of stirring and steaming, which will affect the umami taste. This is an important skill in making leek stuffing. Pour the right amount of oil into the pot and stir-fry the pork over low heat for later use. Pour the sea sausage and pork into the basin first, and add some soy sauce, salt and pepper to taste. Then start to stir the stuffing clockwise to prevent the pork fiber from being crushed. Marinate for half an hour after stirring. Finally, pour the leek into the pot, and add a proper amount of salt to wrap the jiaozi. Remember that the leek can't be cured with salt. The filling is prepared.
Making sea sausage jiaozi. Add enough flour and eggs into the flour bowl and stir well. Add water while stirring until the flour is flocculent. Then knead the flour wadding into smooth dough by hand, wake up for 15 minutes, and you can use it. Knead the dough into a long strip, divide it into small doses of uniform size and roll it into dough. Finally, wrap the stuffing in the dough, and the sea sausage jiaozi is made. The wrapped jiaozi hot water can be eaten after being boiled for two or three minutes.