1

Endless jiaozi

2

Pour it out and thaw it. When it is soft, rinse it with water and drain it.

three

I wanted to try which one was delicious, so I divided a few pieces and rolled them up with sesame.

four

The rest of jiaozi is made of cornmeal rolls.

five

Stir-fry in the pot ~ found that sesame seeds are not tight, the pot is scattered, and the pot is full of sesame seeds.

six

Wrap corn flour, fry until golden brown, and gently press jiaozi with a shovel. Jiaozi will burst and soften due to inflation, and it will be fine.

seven

Remove the drained oil.

eight

Sesame with sesame is very fragrant, corn flour is crisper, the skin is crisp, the core is soft and sweet (this glutinous rice dumpling taro paste), not bad. You can sprinkle with white sugar or salt and pepper, which tastes better.