The two kinds of stuffing are made in the same way. Now take Chinese cabbage and pork as examples to demonstrate the operation steps. If you want to make egg stuffing, just change the pork into eggs.

The practice is as follows:

Ingredients: 500g of dumpling skin, 700g of Chinese cabbage, 500g of pork stuffing, 2 tablespoons of soy sauce, 0.5 tablespoons of salt/kloc-0, ginger 1 chunk, oyster sauce 1 spoon, pepper 1 spoon, 3 cloves of garlic and rice vinegar/kloc.

1, wash Chinese cabbage.

2. Put water in the pot. When the water boils, put it in the cabbage for 30 seconds, remove it and put it in cold water to cool it. Drain the water.

3. Chop the cabbage that is too cold.

4, Jiang Duo some also chopped into pieces.

5. Add Jiang Mo to the meat stuffing.

6. Stir in salt, soy sauce, oyster sauce and pepper in one direction.

7. Put the chopped Chinese cabbage into the meat stuffing and add 1 spoon vegetable oil.

8. Mix evenly in one direction.

9. Prepare a proper amount of dumpling wrappers.

10, put the meat stuffing and wrap it up, and put a little more stuffing.

1 1, packaged jiaozi.

12, put water in the pot to boil, and put it in jiaozi to boil with fire.

13, after the water boils, a little cold water is used to stimulate it, and it will be fine if jiaozi expands and floats back and forth for 2 to 3 times.

14, jiaozi production completed.