Leek is a common stuffing in jiaozi, and there are many kinds of ingredients that can be matched with it, such as shrimp, pork and eggs. The cooking time of different ingredients is also slightly different.

Let's start with eggs Jiaozi usually wraps eggs and leeks, and will fry the eggs in advance, so as long as jiaozi turns over after entering the water, that is, as long as jiaozi's dough is cooked. Two volumes of personal suggestions.

Jiaozi stuffed with chives and shrimps is easier to cook, because the shrimps themselves are easier to cook, so after entering the water, only jiaozi's stomach turns over, that is, as long as jiaozi's dough is cooked, but don't cook it for too long, otherwise the shrimps will be overcooked. Two volumes of personal suggestions.

Jiaozi stuffed with leek and pork needs to be cooked for a while. Pork is usually diced, not minced meat, which is relatively difficult to cook. So after rolling around in jiaozi, I usually order water twice, or even three times if I have more jiaozi. Take it out in time after the last boiling. Don't cook it for too long, or the leek and dough will boil easily.

This is my opinion of jiaozi, who makes leek stuffing. Finally, I would like to share a picture of jiaozi, a leek egg I packed before, for your appreciation. I wish you all a happy new year in advance!