What are the practices of traditional jiaozi?

Glutinous rice, black sesame, lard and sugar are ready. After buying black sesame seeds, you can have them polished in the market.

Put lard, black sesame seeds and sugar in a bowl. Put on disposable gloves and mix well.

Gradually add water to glutinous rice flour and stir well. Personally, I think it's better to be wet.

Pull the pieces out and knead them into a ball.

Press down from the middle, and then slowly pinch out the edge, so that the bottom will be thicker and it will not break easily when wrapped.

Prepare ginger and yellow sugar. Ginger slices need not be peeled, just pat them.

Put ginger and yellow sugar into a casserole, add water and bring to a boil. Boil until the water is less than half, and you can go to jiaozi.

Boil until the water is less than half and the fire will start.

Cook jiaozi until they float. Don't forget, serve more soup. It's good to be cold.