Dumpling stuffing; Chop lean meat, stir-fry carrot, add soy sauce, chopped green onion, Jiang Mo, sesame oil and cooked oil into pork stuffing, stir in the same direction with chopsticks to thicken the pork stuffing, and marinate for later use. Dumpling stuffing is ready. Skin rolling: Take out the proofed dough, knead it into strips and cut it into small pieces with a knife. Rub into a flat shape by hand. When rolling with a rolling pin, pay attention to the thick middle and thin sides. Thick in the middle to prevent dumpling stuffing from leaking, thin in the edge and delicious.

Bao jiaozi: Take a dumpling wrapper, scoop a spoonful of stuffing, dip some water around it, first glue the middle, then close the two sides, four corners appear, then glue the corner next to it in the middle, and glue the other corner in the middle, and finally squeeze the seam hard, and one jiaozi will be ready, and then the next one will be ready. Precautions for Bao jiaozi include: Pay attention to cleaning ingredients before preparing stuffing. In the process of stuffing, it is suggested to master the proportion of meat, vegetables and materials, so that the packaged jiaozi will not be too greasy or too light.

Finally, dropping a little sesame oil or vegetable oil into the prepared dumpling stuffing can seal the water content of the dumpling stuffing and make it shrink, so that the stuffing has less water and tastes more tender and juicy. Wash your hands and keep clean before you pack jiaozi. When wrapping jiaozi, you can dip your forefinger and thumb in a small amount of water and put it at the joint of the dumpling skin, which can prevent the dumpling skin from sticking loosely and opening when cooking jiaozi.