2. Accessories: pork, cabbage 1 piece, 2 eggs.

3. Seasoning: salt, soy sauce, chicken essence, ginger 1, cooking wine, sesame oil, five-spice powder, vegetable oil and green onions.

4. Add a little salt to warm water, then pour in flour and knead it into smooth dough (especially the dough should be kneaded in advance before filling, and it is best to stir it up 1 hour).

5. Add two eggs to minced meat, stir clockwise, and it will turn from thin to thick in a short time. Put the stirred pork into soy sauce and cooking wine and mix well with salt (just add enough meat).

6. Wash the cabbage and cut it into very broken pieces. Slice onion and ginger.

7. Put the chopped cabbage into clean gauze and wring the water out of the cabbage with both hands.

8. Add chopped green onion, Jiang Mo, salt, soy sauce, spiced powder, chicken essence, sesame oil and vegetable oil into the dehydrated cabbage and stir well.

9. Pour the meat into the mixed cabbage and mix well. Meat stuffing will be fine.

10, take a piece of dough and roll it into a long strip, then cut it into even small doses, sprinkle some flour, flatten it by hand and roll it into a round dumpling skin.

1 1. Take a dumpling wrapper, add the meat and knead it in the middle. Then push out a fold on the outer dumpling skin with the index finger of both hands, and then squeeze it hard with the index finger and thumb of both hands.

12. Add enough water to boil jiaozi once. Boil and put in jiaozi. After jiaozi is boiled, add some cold water before cooking. Repeat three times.