Glutinous rice flour 100g, corn starch 100g, pork stuffing 100g, salt 2g, sugar 2g, boiled water 100g, cold water 60-70g and pork stuffing 100g.

Steps:

1, add water, salt and sugar to the fresh meat stuffing (about 3g for those who like soy sauce, and about 1 g for those who like darker colors);

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 form a small bowl (if there is no grinding, add 60-70g of water to 100g glutinous rice flour and knead it into dough, then boil 20g dough in water and put it back into the original dough and knead it evenly);

5. Add meat stuffing and wrap jiaozi;

6. After the water in the pot is boiled, pour the glutinous rice balls;

7. Because the meat is raw, cover it and cook it. When jiaozi floats, it takes 1 minute.