1. Squeeze the carrots and leave the squeezed carrot residue to make dumplings
2. Add carrot juice to flour and noodles
3. Wake up with a good face for a while,
4. Beat the pork into meat, add the cooking wine and stir in one direction. You can add some water, then add the juiced carrot residue and corn, add all the seasonings and stir evenly
5. Knead the mixed noodles into strips and cut into small doses
6. Roll out dumpling skins thick in the middle and thin on both sides
7. Pack the stuffing. First pinch three pleats to one side, and then pinch one pleat to the right, until the pinch is finished
8. Willow Leaf Dumplings
