Ingredients for making jiaozi with meat stuffing: glutinous rice flour 140g, 60-degree hot water 100g, pork 75g, 2 shallots, appropriate amount of Jiang Mo, egg white 1, 2 tablespoons of starch, salt, starch, soy sauce, oil consumption, sesame oil and sugar.

Step 1: First, mix the meat stuffing. Chop 75g pork into minced meat, three fat and seven thin. Add chopped green onion, Jiang Mo, salt, starch, soy sauce, oil consumption, sesame oil, white sugar and 1 egg white in the same direction, stir vigorously and refrigerate for later use.

Step 2: Mix the dough, 140g glutinous rice flour, with 100g hot water of about 50-60 degrees, which is a little hot but acceptable, stir it into flocculent and knead it into dumplings. Tangyuan with a little hot water is tough and not easy to crack.

Step 3: Divide into 13 equal parts, each part is nearly 20g, and cover with plastic wrap to prevent cracking. Then knead each portion evenly, knead it into a ball, knead it into a nest, put the meat stuffing on it, fold it up with a tiger's mouth, knead it firmly to prevent the stuffing from exposing, and knead it neatly after kneading.

Step 4: Roll a layer of dry glutinous rice flour to prevent mutual adhesion. Cook as much as you eat.