1. A pound of white flour
2. Nine taels of minced pork belly
3. Prepare the seasoning
4. 200ml soybean oil
5. Soybean oil is poured into the wok and cooked until half cooked
6. Add star anise and pepper to fragrant
7. After filtering the oil, add chopped green onion, ginger and dried shrimp skin as soon as possible. Mix well and discard the filtered star anise and pepper.
8. Add minced meat, cooking wine, oyster sauce, refined salt, thirteen spices, and then add 100 grams of water and mix well.
9. 250 grams of water
10. Add to 500 grams of flour in one go
11. Knead well and add plastic wrap to wake up for ten minutes
12. Thin skin
13. To be round.
14. More stuffing
15. Put it on the silicone pad after wrapping
16. Pour some cold water after the dumplings are in the pot. Steam on high heat for 20 minutes.
17. Out of the pot.
18. The finished picture, each dumpling is intact and not damaged, and there is no leakage of filling.
Tips:Mix the noodles with cold water, and the water is half of the noodles. Must knead well. Because the dumplings have thin skin, large fillings, a lot of oil, and high water content, it is best to put the dumplings directly in the steamer. The gasket is preferably a silicone non-stick gasket.
