1. Two kinds of noodles with yeast and water active noodles, ferment for about 2 hours
2. Wash the amaranth
3. Boiled water
4. Squeeze and chop
5. Mix the minced meat with the seasoning first
6. Stir in amaranth
7. Stir well
8. Knead the cooked noodles slightly and divide them into small doses
9. Take a piece and press it into a disc
10. Put stuffing
11. The method of wrapping is the same as that of buns, and the filling is slightly compacted with your fingers
12. Stretch the edges at the same time, add stuffing as necessary
13. Minimize the dough left when gathering
14. Final seal
15. Add warm water or cool water to the steamer for two or three minutes, put a cloth on the tray, and let the wrapped dumplings rise for about 10 minutes before steaming.
16. Steam the steamer for 20 minutes and it will be ready, wait 3 or 5 minutes before uncovering
17. Let it cool on a shelf, it’s spectacular, right?
18. Thin skin and big stuffing, not broken
19. The meat and vegetables are "scented", and the family will never tire of eating them.
