Jiaozi is deeply loved by the public, especially in the northeast, and eating jiaozi is a common occurrence. There are many varieties in jiaozi, such as: Sanxian stuffing, Bailai pork stuffing, vegetarian stuffing, sauerkraut pork stuffing, beef and mutton stuffing, and even stinky tofu stuffing. Of course, the most eaten is the leek egg dumpling stuffing, so how to make the leek egg dumpling stuffing? Share how I made jiaozi with leeks, eggs and jiaozi meat.

To make delicious leek and egg dumplings, we must first prepare fresh ingredients. To choose fresh and tender second-crop leeks, you can cut the pulp. You can't buy old ones that you can't eat. They taste bad. Just buy fresh eggs. First, buy fresh pork. Secondly, pay attention to buying lean meat in front legs. Pork belly is a little fat and hind legs are a little firewood. The front legs are fat and suitable, fresh and tender. It is the first choice for jiaozi with leeks and eggs.

With good ingredients, you can make jiaozi with leek, egg and meat. Step 1: Wash the pork and chop it into minced meat with a knife. Step 2: Wash and dry leeks and cut them into small pieces. Add some cooking oil to the bowl and stir to lock the moisture and taste of leeks. Step 3: Add minced pork into leek, beat in eggs, add pepper and salt, and stir vigorously in one direction. Fresh leek and egg dumpling stuffing is ready!

Next, we can take care of jiaozi. You can buy ready-made dumpling wrappers or make them yourself. You can make the dumpling skin thinner, so the dumpling skin is thinner and has more stuffing. This jiaozi tastes better.

Wrap jiaozi, then cook jiaozi, put water in jiaozi, add some cold water, boil jiaozi, float it, and serve.

Finally, prepare a sauce seasoning, which is added according to personal taste, generally including balsamic vinegar, sesame oil, garlic, Chili sauce, soy sauce and so on.

All right, let's eat! Jiaozi with leek, egg and meat.