Dumpling skin material: 600g of jiaozi powder, a little salt, 90g of spinach juice, 90g of carrot juice and 90g of clear water.

Stuffing: 600 grams of minced pork, 400 grams of canned corn kernels, peeled peas 100 grams, proper amount of fungus, 2 eggs, and proper amount of onion and ginger.

Seasoning: salt, cooking wine, chicken essence, sugar and sesame oil.

Exercise:

1. Add spinach juice, carrot juice, water and a little salt to 200 grams of flour, knead it into dough, and cover it with a wet cloth to wake it up.

2. Add minced onion and ginger, salt, cooking wine, chicken essence, sugar and eggs to the minced meat, add a small amount of water in several times, stir in one direction with chopsticks until it thickens, and add sesame oil to continue stirring.

3. Add the soaked and cut fungus into the meat stuffing and stir well.

4. Add corn kernels and blanched peas, and stir well to make dumpling stuffing.

5. Roll the proofed dough into strips and cut into strips.

6. Roll into a dumpling skin with thick middle and thin sides.

7. Pack a proper amount of stuffing, first pinch the dumpling skins at both ends in the middle, and then pleat the two sides to form.

8. Boil water in a large pot. Boil the water, put it in jiaozi, cover the pot and boil it. Add cold water and stir, then cover. Repeat this action three times. Open the lid for a while and you can take it out and put it on the plate.