1.

Ingredients: Dry rice, pork, radish and jiaozi powder.

2.

Dry rice is softened with proper amount of water.

3.

Chop it, but don't cut small dried seaweed.

4.

Wipe the radish clean and blanch it with boiling water.

5.

Rinse both sides with cold water to squeeze out water.

6.

Wash the meat, cut it into cubes, add soy sauce, ginger, salt and monosodium glutamate, mix well and let it taste for a while.

7.

Add chopped green onion, oil and sesame oil, pour over chopped green onion and mix well.

8.

Add shredded radish and dried seaweed.

9.

Continue to stir evenly to form stuffing.

10.

Jiaozi powder is boiled in boiling water instead of cold water to make dough.

1 1.

Cover with a damp cloth and wake up for fifteen minutes.

12.

Knead the proofed dough into a long strip, add the dough agent, flatten it, and roll it into a round dough with a thin edge and a slightly thicker middle.

13.

Put the stuffing on

14.

Wrap it in your favorite shape and put it in a steamer.

15.

Steam over medium heat 12 minutes and it will be cooked.

Cooking tips

Mix the noodles immediately after scalding, because the scalded noodles absorb water quickly, and the cooked noodles will coagulate later, and the parts that have not been scalded are not easy to penetrate.