1, Toona sinensis buds are cleaned first, then blanched in boiling water until they change color, then cold boiled water is taken out, drained and chopped into powder for later use.

2. Take a proper amount of flour, add 1 teaspoon salt, then mix the dough with cold water, knead until the dough becomes smooth, cover it with plastic wrap and leave it for 20 minutes.

3. Take a pig elbow and cut it into pieces first, then add a proper amount of chopped green onion and chop it into meat. After chopping, add appropriate amount of salt, soy sauce, monosodium glutamate and a little pepper oil, stir uniformly in one direction, and marinate for 15 minutes.

4. Put the chopped Toona sinensis into the marinated meat stuffing, add a proper amount of cooked oil, stir well, add 2 eggs, stir well again, and the stuffing will be ready. If you put the stuffing in, you can pinch it and wrap it.

5. Widen the water in the pot, boil it, pour it into jiaozi, then rotate and stir along the edge of the pot to prevent it from sticking to the pot, then cover the pot and boil it. After the water is boiled, pour a small bowl of clear water, roll it three times and pour it twice, and jiaozi will become fat, float and ripe.