Eggs should be added to the skin of Italian jiaozi, and eggs should be added to the dough instead of water.

Roll the dough thin first, and then cut it into small squares with a side length of about 3CM. Put the meat in and fold it diagonally into a triangle. Pinch the left and right sides so as not to leak out, and then pinch the left and right corners together.

Below I insert a picture of the whole production process, I wonder if I can show it: