First, the meat should not be too thin, so as not to taste firewood and not fragrant.

Second, spiced powder or thirteen spices are indispensable.

Third, the stuffing should be strong in one direction, and some pepper water can be added slowly, so that the cooked meat will not come loose.

Fourth, sesame oil is essential.

Five, if conditions permit, you can cut the skin into small pieces and stuff it, which will have the effect of filling soup packets (be careful to burn it).

If it's vegetarian,

First, the stuffed dishes must be dried to avoid soup.

Second, be sure to put the salt last to avoid soup (especially leek stuffing)

When cooking, put some salt in the water pot, so that the noodles are strong and the skin is not broken.

Reasonable collocation of meat and vegetables. Some people think that the more meat there is in jiaozi pure meat stuffing or stuffing, the more fragrant jiaozi will be. In fact, from a nutritional point of view, pure meat dumpling stuffing is not good, which is not conducive to digestion and absorption. Experiments show that it takes 4 ~ 5 hours for meat to be digested in the stomach, and the absorption rate of meat is only 70% without vegetables. Adding some vegetables to the meat stuffing not only tastes good, but also improves the absorption rate to about 80%, which is more comprehensive in nutrition. Meat is acidic and vegetables are alkaline, which is beneficial to balance. Vegetables contain cellulose, which can also promote gastrointestinal peristalsis and help digestion. Vegetables are rich in nutrition. Vegetables contain a variety of vitamins, cellulose and trace elements. For example, Chinese cabbage contains vitamins A, B, C, D and minerals such as calcium, phosphorus and iron, and it is suitable for vegetarians. It also has the effects of dredging the stomach, relieving chest distress and relieving alcoholism. Leek is rich in vitamins A, B, C, sugar, protein, etc. It also contains a volatile essential oil and sulfide, which is not only delicious, but also has a special fragrance, and has the functions of warming liver and kidney, supporting yang and fixing essence. It can stimulate the stomach, excite the digestive organs, increase appetite and kill bacteria. "The Collection of Materia Medica" says that it is "sweet and tonic when cooked, benefiting the liver, dispersing stagnation and guiding blood stasis". At the same time, leeks and cabbages are rich in crude fiber, which is good for promoting gastrointestinal peristalsis, preventing dry stool and constipation, and preventing intestinal cancer.

The proportion of meat and vegetables should be appropriate. Generally speaking, the ratio of meat to vegetables in dumpling stuffing is1:1or1:0.5. Don't pour out the vegetable juice. According to the measurement, the vitamins in Chinese cabbage will lose more than 60% after juice removal. If you pour out the vegetable juice, you almost throw away most of the vitamins in Chinese cabbage and radish.

In order to avoid nutrient loss and waste, the scientific method of dumpling stuffing is:

After chopping the vegetable stuffing, squeeze out the vegetable juice and put it in a pot. When mixing the meat, add the soy sauce one after another, stir well to make the vegetable juice penetrate into the meat, and then put it on the dish and mix well. In the case of vegetarian dumplings, you can also chop the stuffing of the vegetables first, pour it into a pot (basin), add cooking oil (rapeseed oil) and gently mix it, let the oil wrap the vegetables, and then add salt and seasoning. In this way, the nutrition is retained, and the dumpling stuffing will be tender and palatable. In the case of leek meat stuffing, after mixing the vegetable stuffing with oil, pour the mixed meat stuffing (with enough salt) and mix well. The vegetable stuffing is first mixed with oil and wrapped by a layer of oil film, so it is not easy to dehydrate when it meets salt. Jiaozi wrapped with this stuffing tastes fresh and has a little juice.

The meat should be fluffy. The meat for stuffing is chopped with a knife or minced with a meat grinder to make it into a velvet shape. When you have a lot of lean meat, you can add vegetable juice or water in moderation; When you have too much fat, you can add less vegetable juice or water and stir it in one direction. After the meat is sticky, add appropriate amount of pepper powder, spiced noodles, salt, minced fresh ginger, monosodium glutamate and sesame oil, and continue to stir. At the same time, the soy sauce should be added bit by bit. If there is broth, it is best to add broth, stir while dripping until it is blurred, and then mix the vegetable stuffing and stir well. Jiaozi wrapped with such dumpling stuffing is full of soup and tender.

Add a little sugar to the dumpling stuffing, and jiaozi will have a delicious seafood flavor.