1. Material: corn flour 400g, white flour 100g, pickled cabbage 500g, meat 100g, a short piece of onion and yeast 5g.

2. Pour corn flour, white flour and yeast into the basin.

3. Knead the noodles into smooth dough with warm water (add water slowly, don't make the noodles too soft).

4. Cover and wake up for an hour.

5. The meat is ready. Soak sauerkraut in water for a while.

6. Chop the sauerkraut and remove the water.

7. Chop the meat and slice the onion.

8. Add sauerkraut and adjust the stuffing (seasoning: oil, soy sauce, spiced powder, salt, chicken essence).

9. Knead the dough evenly, arrange it into cakes by hand, wrap it into steamed bread, and steam it directly in a steamer for 20 minutes.

10, the corn flour is cooked in jiaozi, which is delicious.

1 1, when making, the key is the wrapping process. Don't make the dough too thick and don't make the dough too soft when making it.