How to wrap jiaozi?

Ingredients: 500g of glutinous rice flour, 200g of semi-fat and lean pork, 0/50g of leek/kloc, 0/00g of mushroom/kloc, 50g of dried bamboo shoots100g, 50g of tofu, 50g of kohlrabi, a little pepper, salt, soy sauce, raw flour and sesame oil.

Practice: 1, chop semi-fat and lean pork and season with salt, pepper, soy sauce, cornmeal and sesame oil; 2. Chopped mushrooms, dried bamboo shoots, bean curd and kohlrabi, stir-fry in a pot and season with salt. 3. Chop the leek, add salt and peanut oil, and then add other chopped materials to make soup stuffing; 4. Add warm water to glutinous rice flour and knead it into smooth dough. Take small dough of equal weight, wrap it in glutinous rice balls and knead it into raw soup. 5. Boil water in the pot, put a spoonful of peanut oil (a piece of fat pork with skin is also acceptable), then add raw glutinous rice balls and cook until they all float, and then pick them up one by one.

Tip: Add fat pork and cook it together. jiaozi will not stick together after picking it up.