Materials: Dumpling skin (half a catty, for two people), pork (about 200g), mushrooms (4 pieces), shrimp (10 piece), sweet corn cob (half a piece) and radish (14 piece).

Seasoning: salt (1 teaspoon), chicken powder (half teaspoon), water with pickled mushrooms (2 tablespoons).

working methods

1, sweet corn cob peeled corn kernels; Dice radish; Dice mushrooms after soaking; Dice shrimps;

2. Chop the pork into minced meat, and put the diced radishes together when chopping. Then add the diced mushrooms and shrimps into the chopped radish and stir well. Finally, add salt, chicken powder and mushroom water.

3. Wrap the dumpling skin with the prepared stuffing and wrap it into your favorite shape. However, the shape of the jiaozi used for frying is best symmetrical, so it is easy to fry.

4. Put oil in a medium hot pot, put jiaozi in one by one, fry until both sides are slightly burnt, add water (it is advisable to cover the bottom of the pot), cook until dry, and then take out the pot.