The steps are as follows:

First crush the pockmarks, then wash them with water to remove the pockmarked skin.

2. Put it in the steamer and steam it for an hour and then take it out.

3. Cut the radish or potato into shreds

4. Mix the steamed pockmarks with shredded radish or potatoes and seasonings to make a filling, and wrap it up

Dumplings, also known as dumplings, formerly known as "Jiao Er", are an ancient traditional pasta of the Han nationality with a history of more than 1,800 years. Dumplings are deeply loved by the Chinese people and are popular in most parts of northern China. It is a must-eat New Year food during the Spring Festival every year. In many provinces and cities, there is also the habit of eating dumplings during the Winter Solstice. Dumplings are also commonly eaten in the south.

It was invented by Zhang Zhongjing, the medical sage of Nanyang in the Eastern Han Dynasty of China. The historical evolution of dumplings has gone through a long process. Zhang Zilie gave a good explanation in the late Ming Dynasty: "Dumpling ears, Duan Cheng-style food, are in the soup. Laowu, or Fenjiao, the northerners pronounce Jiao as Jiao, because they call it dumpling bait, so they call it dumplings."

When making dumplings, people often mix Jin Ruyi, sugar, peanuts, and dates. Wrap chestnuts and other stuffing into stuffing. Those who eat as they wish and eat sweets will have sweeter days in the coming year; those who eat peanuts will be healthy and live longer; those who eat dates and chestnuts will have children early. In some areas, when eating dumplings, people also eat some non-staple food to show good luck. For example, eating tofu symbolizes the happiness of the whole family; eating persimmons symbolizes everything goes well; eating three fresh vegetables symbolizes the prosperity of the three Yangs. Taiwanese people eat fish dumplings, meat dumplings and cabbage to symbolize reunion and prosperity.