The production method of jiaozi with white radish mutton stuffing: 1: 500g flour, 1 white radish, 3 mutton, proper amount of salt, proper amount of oil, soy sauce, thirteen spices, bean paste, pepper and onion ginger.

Practice: 1: Put pepper into a bowl and put a little boiled water for later use.

2: Wash the mutton into minced meat and chop the onion and ginger.

3: Put minced meat and onion ginger into a large bowl, add bean paste, thirteen spices, salt, soy sauce and oil in turn, and stir evenly clockwise. Add pepper water to the meat several times, a little at a time, stir well before adding it until the meat is thick and ready for use.

4. Put the flour into a basin, add cold water and stir it into a flocculent shape to make a dough with moderate hardness. Put it aside and wake up for 20 minutes.

5: Wash the white radish to remove the fine hair, rub it into silk with a silk scarf and chop it up.

6: Wrap the cut radish in gauze, squeeze out the water and put it into the basin.

7: Put the meat stuffing into the radish broken basin and stir it evenly clockwise.

8: Knead the dough evenly after waking up, cut it into strips and cut it into noodles with a knife.

9: After cutting, sprinkle dry flour and start rolling the dough, and the middle crust should be thicker.

10: Take a layer of skin from the palm of your hand and put stuffing in the middle.

1 1: first pinch the middle position and then pinch the whole jiaozi.

12: Wrap all jiaozi in turn.

13: Boil the water in the pot, and draw a circle around the pot with a small spoon in the jiaozi to avoid sticking to the pot. Open the lid first, put a little cold water after the water is boiled, then open the lid after boiling, and watch jiaozi float and bulge, and it will be cooked.

14: Take it out and eat it.