Prepare two large bowls, one for water and one for glutinous rice flour; then prepare a large colander

2

Add grated pork with grated ginger, crispy green onion, soy sauce, sesame oil, salt, and five-spice powder, and mix in the same direction with chopsticks until the meat becomes sticky, and then add a spoonful of cornstarch and mix well to form the meat mixture

3

Put the grated pork into the cleaned empty egg carton evenly. Shake the meat several times to form a ball, take it out and put it on a plate; ***can make 18 pieces of meat filling

4

Put the meat filling into a bowl filled with glutinous rice flour, shake the bowl with both hands to coat the meat filling with glutinous rice flour

5

Put the meat filling on a sliding spoon, put it into a large bowl filled with water to soak it up and then put it back into the bowl of glutinous rice flour to soak up the water. Repeat this step about 5-6 times

6

The meat stuffing coated with glutinous rice powder is the dumplings, which are bigger than the original meat stuffing (as shown in the picture)

7

Bring the water to a boil in a soup pot, add the dumplings and cook them until the dumplings are a bit transparent and float on the soup (about 3 minutes), add the other crispy green onion, salt, and coronary arborvitaes, and then put them into bowls and top with the seaweed slices.

8

The newspaper introduced the dumplings into takoyaki eating method, also made a try, very tasty. Cook the dumplings on bamboo skewers, fry them in a pan, brush them with soy sauce, sprinkle them with five-flavor powder, spread mayonnaise on the surface, and add slices of fish

9

9

The newspaper introduced a way to make takoyaki.