Exercise 1. Chop pork, add proper amount of salt, raw flour, soy sauce, oyster sauce and cooking oil, knock in an egg, stir well, and add raw flour and eggs to make the meat more tender and smooth.

2. Wash and chop mushrooms, peel corn into granules, cut onions into small pieces, and put mushrooms, corn and onions into the meat and stir together.

3. This is the evenly stirred mushroom and corn stuffing. Bian Xiao usually only uses oil, salt, raw flour, soy sauce and eggs to make dumpling stuffing, so that the meat stuffing will not have fishy smell, and there is no need to add spices such as pepper and spiced powder.

4. Prepare the meat stuffing, and then start wrapping jiaozi. Bian Xiao used dumpling wrappers bought outside, because it was too cold and time-consuming, so jiaozi's efforts at the moment were included, and this Bian Xiao's hand had been frozen for a long time! Of course, if you have time, it's better to roll your own skin ~

5. After putting away the dumpling stuffing, fold it up and press your thumb, and the jiaozi will be ready. Bian Xiao thinks this is the quickest way to get jiaozi. Without creases, cooked jiaozi will not show the stuffing.

6. Put jiaozi into a steamer (the bottom of the steamer is covered with an oil pan) and steam for 20 minutes.