Step 1, a catty of minced pork-add chopped ginger, onion, soy sauce, sesame oil, monosodium glutamate, a little salt and salad oil (stir clockwise first)-marinate for about an hour.

Step 2: Chopped scrambled eggs (after being cooled, they are plunged into minced pork to prevent the minced pork from becoming cooked), cooked corn and chopped leeks-put the marinated meat stuffing-add salad oil and stir-and finally add oil, salt and monosodium glutamate.

Dumpling skin practice:

Add water and knead the "dead noodles" powder (add water by feeling)-divide it into dough (the size of steamed bread)-put it in the pot and cover it (to prevent it from drying out and let it stand for 40 minutes)-take out one piece and knead it into a round strip-pull it into a small square-press it into a small circle with your palm (to prevent the dumpling skin from being crushed like a "starfish")-use your thumb, forefinger and middle finger.

Bao jiaozi's practice:

When jiaozi's leather bag is minced, it is only necessary to combine the outermost edge of the skin (like a thin line) and leave space for the inside of the skin, so that when the cooked jiaozi is placed on the plate, it is "standing" and not "lying".

Jiaozi cooking practice:

Boil in a large pot with plenty of water, and gently dial the jiaozi with a leaky ladle to prevent the pot from sticking.

Today, my sister-in-law made the meat stuffing, and my dumpling wrappers (there were five corners at first, then 1 piece, and then round, and the meat stuffing was finished when I just ground a few round dumpling wrappers), hee hee ~ ~ jiaozi in the north added Sichuan-style seasoning (Chili oil, vinegar, sugar, onion, garlic) ~ delicious and miserable ~