Steamed dumplings have less water in the skin. Steamed dumpling skin should contain more water than dumpling skin.

Specific practices are as follows:

Ingredients: pork stuffing100g, 13 spices 2g, noodles.

Accessories: 5g of chopped green onion, 5g of Jiang Mo, 3g of cooking wine, 2g of chicken powder, 3g of soy sauce and 2g of salt.

Step 1: Chop the onion and ginger for later use.

Step 2: Pour 100g pork stuffing into a bowl, add chopped green onion, Jiang Mo, thirteen spices, cooking wine, chicken powder, soy sauce and salt, stir well and marinate for 20 minutes.

Step 3: Prepare dumpling wrappers, add a proper amount of stuffing, and wrap them into jiaozi.

Step 4: Drain the water and steam in a steamer for 15 minutes.

Step 5: You can eat it out of the pot.