1. Cucumber egg stuffing:

1, cucumber, diced mushrooms, fruit corn.

2. Rub the cucumber with salt, squeeze it out, chop up the chicken breast, two spoonfuls of soy sauce, one spoonful of oyster sauce, one spoonful of soy sauce, half a spoonful of pepper and one spoonful of sesame oil, mix well, wrap the dumpling skin with a lot of stuffing, boil the jiaozi, float and cook for three minutes.

2. Leek tofu stuffing:

1, pork belly stuffing with a spoonful of soy sauce, a spoonful of oyster sauce, a spoonful of soy sauce, a spoonful of pepper, thirteen spices, chicken essence and two spoonfuls of sesame oil, mix well, throw tofu with salt and crush it.

2. Pour oil into the pan, add ginger slices, onion, star anise, pepper and fragrant leaves, stir-fry, take out seasoning, add tofu, stir-fry over medium heat until brown, then add leek foam, vermicelli, pork stuffing and shrimp skin, and mix the stuffing well.

3. Green pepper and potato stuffing:

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4. Green pepper and eggplant stuffing:

1, diced eggplant with salt to squeeze out water, stir-fry the eggs, take them out, add diced green peppers, add chopped green onion, minced garlic, Chili noodles and thirteen spices to the pot, pour some oil and stir-fry until fragrant, add two spoonfuls of oyster sauce, one spoonful of sesame oil and a little chicken essence, and mix the stuffing well. Wrap the stuffing in dumpling skin, boil Shui Piao in jiaozi and cook for another two minutes.

5. Pumpkin and shrimp stuffing:

1, shred the zucchini, add a spoonful of salt, let stand for 0/5 minutes, squeeze out water, fungus, eggs, zucchini and shrimp, add two spoonfuls of oyster sauce, a spoonful of soy sauce, a little black pepper and a little thirteen spices, stir well, add stuffing, wrap it, add jiaozi, boil it, and pour it into a bowl.

6. Eggplant vermicelli stuffing:

1, diced eggplant, marinated with a little salt 15 minutes, washed with clear water, squeezed out water, green pepper, a spoonful of Chili noodles, a little thirteen spices and a spoonful of soy sauce and stirred evenly. Wrapped in stuffing, boiled in jiaozi until boiling, poured in a bowl of water, and continued to cook.

7. Leek, egg and shrimp stuffing:

1, leek, shrimp, eggs, a spoonful of oyster sauce, a spoonful of soy sauce, a spoonful of sesame oil, a little thirteen spices, and stir well.

2. Put the stuffing on the dumpling skin, fold it in half, cook it in jiaozi until the jiaozi floats, add a bowl of clear water, boil it again, and take it out for three minutes.

Eight. Leek tofu stuffing:

1, diced tofu, chopped leeks and carrots, scrambled eggs, add one tablespoon of dried shrimps, half a tablespoon of pepper, thirteen spices, one tablespoon of Chili powder, a proper amount of salt chicken essence, one tablespoon of soy sauce, one tablespoon of oyster sauce and one tablespoon of sesame oil and mix well.