1, pork, mushrooms, jiaozi powder, eggs, ginger, onion, pepper, soy sauce, sesame oil, chicken powder, starch and cooking wine. Chop the pork into minced meat, add a little starch, mix well, then add salt, soy sauce, cooking wine, chicken powder, sesame oil and pepper, and beat in.

2. Wash and cut mushrooms, cut ginger and cut onions;

3. Put the mushrooms, Jiang Mo and chopped green onion into the marinated minced meat and continue to stir evenly in one direction;

4. Add appropriate amount of boiling water to jiaozi powder, stir it into snowflake shape with chopsticks, add a little cold water (the ratio of cold water to hot water is about 1: 9), knead it into smooth dough, and cover it with plastic wrap for 20 minutes;

5. Put the baked dough on a chopping board covered with a layer of flour and knead it into strips, and then divide it into even small portions;

6. Sprinkle a layer of powder on the small dose, and then roll it flat to make a small round cake;

7. Pinch the edge of the small round cake with one hand and roll it into a dumpling skin with a thick middle and a thin edge;

8. Put the evenly stirred stuffing into the center of the dumpling wrapper and wrap it into jiaozi.

9. Put a proper amount of water in the steamer, put jiaozi on the steamer, cover the lid, and steam for 8 minutes on high fire;

10, put oil in the pot, add steamed jiaozi, and fry until golden on three sides;

1 1. Cut ginger and garlic into powder, add proper amount of salt, soy sauce, vinegar, sesame oil and oil pepper, and mix well.