Method and ingredients of steamed dumplings with meat.

500 grams of flour, 600 grams of sandwich meat, 50 grams of soybean oil, 25 grams of dried seaweed, 25 grams of soy sauce, 50 grams of sesame oil, corn starch, salt, chopped green onion, Jiang Mo and a little monosodium glutamate. [ 1]

Production method editing

1. Pour the flour on the chopping board, cook with 190g boiling water (with a little salt) and stir well to make dough. Spread out the dough and let it cool, then knead it into dough and bake it for 10 minutes.

2. Chop the pork, pour it into the pot, add soy sauce, dried seaweed (chopped), refined salt, Jiang Mo and monosodium glutamate, simmer for a while, add 100g cold water, stir evenly in one direction, and add chopped green onion and sesame oil to make stuffing.

3. Knead the baked dough into long strips and make each strip of 12.5g flour. Flatten the dough, sprinkle with starch (make a thin face with starch), roll it into a round skin of 6.7 cm with a small rolling pin, then pile five or six round skins together, press them on the edge of the skin with a round walking hammer, drive the walking hammer to roll forward with the right hand, and drive it to rotate backward with the left hand, thus rolling it into flounces or wheat lace skins with wavy patterns. Shake off the starch before using it (once it was pressed into lotus leaf skin or wheat lace skin with a hand hammer).

4. Boil the boiler water and spread the drawer cloth. Pinch the skin with your left hand, fill it with your right hand, then hold it up with your left hand, and pinch the skin of steamed dumplings with your right hand, which is shaped like garlic. After wrapping the steamed dumpling blank, you can put it in the drawer. Steam on high fire 12 minutes.

2 tablespoons (30ml) salt 1 teaspoon (5g) sugar 1/2 teaspoons (3g) sesame oil 1 teaspoon (15ml) soy sauce.

Production editor

1) Pour warm water into flour in stages, add water and stir with chopsticks. When the flour is snowflake-like, knead it into smooth dough, cover it with plastic wrap and simmer for 20 minutes.

2) When waiting for noodles, cut the onion and ginger into powder respectively, put the minced meat into a large bowl, add the onion and Jiang Mo and stir for a few times, then pour in 100ml cold water for several times and stir evenly in one direction until the water is fully absorbed by the minced meat.

3) Add soy sauce, salt, sugar and sesame oil and mix well.

4) Knead the baked noodles into strips and cut them into preparations slightly larger than jiaozi.

5) Spread a thick layer of flour on the chopping board, flatten the flour and bury it in the flour, take it out after sticking the flour, spread a thin layer of flour, and roll it into dough with a rolling pin, with wrinkles around it. You need to cooperate with both hands, holding the dough in your left hand and rubbing it with your right hand, so that the skirt can show up, but this is a bit difficult and needs more practice. If you can't roll it into a skirt shape, roll it into a round selling leather with thick middle and thin sides.

6) Put the meat stuffing on the rolled dough, then put it in the tiger's mouth in your hand, and tighten the skin with your fingers while flanging.

7) Put a thin layer of vegetable oil on the drawer of the steamer, heat the water in the steamer with strong fire, put the water into the steamer after boiling, and cover it and steam for about 10 minutes.