Flour: appropriate amount, cabbage: 500g, carrot: 1, spiced powder, salt, chicken essence, pepper, soy sauce, red oil, soy sauce and balsamic vinegar: appropriate amount.

1. Mix the flour with water, put it in a fresh-keeping bag to keep the noodles awake and then prepare the stuffing.

2. Wash and chop cabbage and radish.

3. Pour the chopped cabbage and carrots directly into the empty pot without refueling.

4. Stir fry until it is 80% mature, then pour out the fried water and take it out to cool.

5. When the dish is cold, put on disposable gloves, dry it in your hand, and then add soy sauce, pepper, salt, spiced powder and chicken salad oil.

6, the noodles are awake, roll the noodles into long strips, cut into uniform doses, and flatten them.

7. Roll into dumpling skin, thick in the middle and thin on both sides.

8. Put a proper amount of stuffing on the dumpling skin and wrap it into a jiaozi shape.

9. Put more water in the soup pot. After the water is boiled, put it in jiaozi and cook until the jiaozi floats.

10, done