(1) Chop the washed and dried vegetables, pour them into a pot, pour cooking oil over them, and mix gently; then pour in the mixed meat mixture and mix well. When the chopped vegetables are mixed with oil first, they will be wrapped by a film of oil and will not be easy to get watery when encountering salt. The dumplings wrapped in this way will taste tender, crisp and juicy.

(2) Add 1 raw egg to the mixed vegetable and meat dumpling filling. This is because when the dumplings are heated, the protein of the raw egg in the filling coagulates, which also stops or reduces the amount of soup coming out of the dumpling filling.

Additionally, there are 3 more points to add. First, the meat and green onions should be chopped, plus salt, soy sauce, ginger and monosodium glutamate (MSG), etc., which the amount of salt, soy sauce, according to the total amount of vegetables added to the filling; second, when cutting vegetables, as far as possible, the cabbage into a thin loop-shaped shredded vegetables, and then cross over the fibers of the fine cut, and finally the individual pieces of the large chopped a few times, do not add salt, and then mixed into the meat filling before wrapping the dumplings; third, the vegetables poured in the filling of cooking oil, if poured soybean oil, the soybean oil should be pre The first one is to pour soybean oil into the stuffing, if you pour soybean oil, you have to boil the soybean oil a little bit beforehand.