2, radish stuffing jiaozi must add more oil than other jiaozi, because radish is very oil-absorbing, less oil will affect the taste.

3. After putting the oil, put the salt in turn, the taste is extremely fresh, and the oyster sauce is stirred evenly. Be sure to put the oil first, and then put the seasoning, so that the oil will lock the radish moisture and will not be marinated by the seasoning.

4, warm water and noodles, add an egg to the flour to make the dough stronger.

5, the surface should be soft and hard, like an earlobe.

6. Knead the dough, cut it, squeeze it, and roll it.

7. stuffing.

8. Cook jiaozi. And tips for cooking jiaozi. Cook it for three times and it will be cooked. After the first boiling, add some cold water, cover the pot and continue to cook. Similarly, after the second boiling, add some cold water to continue cooking, so that the boiled dumpling skins will not break and stick together.

9. After three boiling pots, jiaozi will be cooked, and jiaozi will be cooked when it comes up. No broken skin, perfect. Eating a steaming bowl of jiaozi in winter warms the heart and stomach, which is delicious and nutritious.