Dumplingproduction:

　　Andthesurface:acupofwarmwater,thewaterputalittlesalt,flour,eggsinarelease.Slowlypouredintothebasinofwater,stirringconstantlywithchopsticks,feelthatthereisnodryflour,areswellingontheskinsurfaceintothetime,youcanstartrubbingandrubbingtohardsurface,kneaduntilverysmoothsurfacelikethesurface,andthensurface-rayrayhandbasinalone,thebestlevel.

　　Stuffingmix:Iffourpeopletoeataboutapoundtomeat.Fillinginsalt,MSG,ginger,soysauce,mirin,sesameoil,water(thebeststock),butalsowhatkindofpepperpluspoints.Stirclockwisefeeleverythingcancometogether.

　　Cutvegetables:Selectyourfavoritevegetables,plussomegeneraluseofChineseleek.Cutintosmallleek,cabbageshouldbecut,andchoppedwaterafterPressuredrywithgauze.Addleekstogetherandthenandstirmeat,addsalt,ifshort,todoagoodjobonthedumplingfilling.

　　Rollingskin:Removethedoughagoodwakeup,growuprubbingstrips,cutshortwithaknife.Turnitintoaflat,rollingrollingpin

　　taketimeandpayattentiontotheedgeofthemiddleofthickthin,middle-thickstuffingtopreventleakage,theedgeofathintoeatwithgoodtaste.

　　Dumplings:AddPapertobestuffingacentral,ifunskilled,then,donotputtoomuchfilling.Centraltopinch,andthenpinchonbothsides,andthenfromthemiddletotheedgeonbothsidesofthedumplingskinlookcrowded,underthepotsothedumplingswillnotleakwhenthesoup.

　　Cookdumplings:burningapotofboilingwater,boilingwaterwillAddthedumplingsandstiratimelymanner(clockwise)topreventthedumplingssticktogetherinthewater.Tofireintoasmallfire,cookcovereduntilthedumplingsfloattothesurfaceofthewater.

　　Productionstuffing

　　MainlymeatstuffingandSu-filling.

　　Boughtmeat,soaddasmallamountofwaterbeforethefirstmixingandthenaddingchoppedgreenonion,ginger,peppernoodlesorfivespicespowder,monosodiumglutamate,salt,asmallamountofsoysauce,cookingwine,like,toogreasy,thenaddsomevegetableoilcanalsobeHowever,ifthemeatfatenough,youcansave,andthenstirinonedirectionevenafterthefresh-conditioning.Likeitcanalsoaddsesameoil,lookatthepersonaltaste.Putupsomegoodmeat,whilethedumplingswillbe.Alsocanmakeuseofthesemethods,suchasbovinemeat,sheepmeat.