The method of leek, egg and pork dumplings 1. Mix the dough first, and the hardness should be moderate. It is too soft and jiaozi has no taste. If it is hard, it will crack easily. Wake up for about 30 minutes after reconciliation, and it will be better to rub it twice in the middle.

2. Pick the leek, wash and control the moisture.

3. After the meat is chopped, put some water in one direction.

4. Scrambled eggs, add a little salt, stir-fry and break them, not too big, or the jiaozi will be full of eggs.

5. Put soybean oil, sesame oil, monosodium glutamate, salt, ginger, chopped green onion and pepper in the meat, and stir in the same direction. The saying in the northeast is called getting excited.

6. Add the chopped leeks, stir again and set aside.

7. After kneading the noodles into strips, break them into small pieces of about 2 cm and press them into small cakes.

8. Roll the skin, I did this, it's not very round, hehe.

9. Packaged jiaozi.

10. Take a close-up. I wrapped all the shapes.

1 1. Boil the water first, and then go to jiaozi. When the water is boiled again, jiaozi will float on it, order a little cold water and boil it again; Then order some cold water, and it will be cooked when it is opened again.