Radish, egg and jiaozi

On the weekend afternoon, I suddenly wanted to eat tender vegetarian jiaozi, so I made a combination of green radish and eggs I bought last night. There are small snowflakes floating outside, and it is just right to eat radish in winter. Jiaozi just came out of the pot steaming, thin skin and big stuffing, delicious and watery, not to mention beautiful.

condiments

600 grams of white radish and 4 eggs.

800g of jiaozi powder and 240g of water.

A little salt

condiments

Shrimp skin 1 a lot of sesame oil.

A little peanut oil

Steps to wrap jiaozi with white radish and eggs

1. Peel white radish

2. Knead into silk and marinate with salt for 20 minutes. The marinating process can be mixed with flour.

3. Add water to flour to make dough. After the three lights, the group will be around for 20 minutes, and take the opportunity to mix the stuffing.

4. Wash the pickled shredded radish with water to remove the salt on the surface, wring out the water with gauze and chop it up.

Put a little salt in the eggs, and then break them.

6. Stir-fry the eggs with hot oil in the pot, and then mash the eggs directly with a wok.

7. Soak the shrimps, chop them up, put them into the eggs fried with radish, and mix well with salt and sesame oil.

8. The next step is to take out the noodles, divide the ingredients, roll the skin and wrap the stuffing. Make sure the filling is thin and big. Cook jiaozi in the pot for two or three times, and you can serve it!