Ingredients: one potato, one carrot, 24 dumpling wrappers and one lettuce.

Accessories: appropriate amount of salt and mature vinegar.

1, peel the potatoes, cut into pieces, and steam for 20 minutes until you can easily insert them with toothpicks.

2. Press the potatoes into mud with a spoon.

3. Wash carrots and cut them into small pieces. The smaller the better, mix them evenly with potatoes and add a spoonful of salt.

4. Sprinkle dry flour on the chopping board, and knead the awakened dough repeatedly on the chopping board. ?

5. Knead into long strips, then cut into small doses of about 7 grams each, pat the small doses with some flour, flatten them one by one, and roll them into round dough pieces.

6. Add a pinch of dumpling stuffing.

7. Fold in half and pinch the edges tightly to make a semicircular jiaozi.

8. Then lift jiaozi at both ends and turn them together.

9, wrapped in jiaozi, you can cook, cook until jiaozi floats, put in the washed lettuce, and cook for another minute.

Cooking skills:

Jiaozi can also be used for steaming, about 10 minutes. The steamed jiaozi is more chewy, and it will taste better when dipped in aged vinegar.