2. Chop kimchi, cut pork, ginger and onion into sections, add all seasonings, and put them into a cooking machine to make paste. In terms of capacity, the ratio of pork to kimchi is 1: 1.
3. Take the dumpling skin, put a proper amount of meat stuffing, wipe a little water on the side, and fold 70% of jiaozi in half.
4. Put the wrapped jiaozi into boiling water and cook until jiaozi is swollen and cooked.