Stuffing: 100g pork stuffing, 25g water, 2g salt and 2g sugar.
1, add water, salt and sugar to the fresh meat stuffing (about 3g can be added for those who like soy sauce, and soy sauce can be replaced for those who like darker colors without soy sauce, 1 g).
2. Stir it with an electric mixer to make it sticky, or pat it with your hands.
3, and then divided into small meatballs of about 8 grams for use.
4. Glutinous rice flour is added with 60-70g of water to form a dough, ground and added with 10g of boiling water, stirred into paste, poured into glutinous rice flour balls, kneaded into dough, and divided into small doses of 15g. Take one of the small ingredients and make it into a small bowl (if it is not ground, add 60-70g of water into 100g glutinous rice flour and knead it into dough, then put 20g of dough into water to boil, and then put it back into the original dough and knead it evenly).
5. Add meat and wrap jiaozi.
6. After the water in the pot is boiled, pour in the glutinous rice balls.
7. Because the meat is raw, cover it and cook it. When jiaozi floats, it takes 1 minute.