2. Mix corn flour and white flour, add a little warm water to yeast and mix well, pour into flour, add a little warm water and mix until the dough becomes sticky.
3. Cover the dough or cover it with plastic wrap and put it in a warm place for fermentation for two hours to double its size.
4, white radish peeled and shredded, add a little salt and mix well until the water comes out and then squeeze dry.
5. Add shrimp skin, chopped green onion, ginger powder, white pepper, salt, chicken essence and cooked oil and mix well to form a filling.
6. According to the degree of fermentation, the fermented dough can be rubbed with a little alkaline surface and let stand for a while.
7. Pick up a small piece of corn dough and squeeze it by hand. If you are afraid of sticking your hands, you can stick a little dry flour on your hands.
8. Hold the dough with your left hand, put in the stuffing, and hold the dough with your right hand and push it up until it closes and sticks together.
9. Sprinkle a little dry powder on the flour table, put the dough down, put it on the flour table, and reunite the dough with both hands.
10, put the wrapped jiaozi in a steamer, steam for 35 minutes on high fire, and continue to stew for 10 minutes.