1. Prepare materials.

2. Add boiled water to potato starch, stir it into a flocculent shape with chopsticks, cool it slightly, and knead it into a soft dough by hand. Cover it with a clean wet cloth for a while. I brought another piece of red dough. I didn't shoot this red jiaozi. )

3. Preparation and filling. Put green pepper, carrot, ham and fungus into a bowl, add scrambled eggs, chopped green onion and Jiang Mo, add oil, thirteen spices, chicken powder, salt and oil, and stir the stuffing for later use.

4. Divide the dough into flour balls, roll them into dumpling wrappers, add stuffing and knead them into the shape of jiaozi, as shown below.

5. steam on the pot. Turn off the water and steam for 4-5 minutes.