1. Prepare the orange powder and tapioca starch, sift 100 grams of orange powder and 10 grams of tapioca starch into the bowl
2. Add boiling water and stir with chopsticks until there is no dry powder and simmer for 5 minutes
3. Knead the dough with your hands while it’s hot, it’s sticky at this time, add another 20 grams of tapioca starch while kneading, add lard and continue to knead until a smooth dough
4. Take a small half dough, add a few drops of colorful essence and knead well
5. This is 2 pieces of dough, covered with a damp cloth and awake for 10 minutes
6. Take out the white dough and rub it into a strip
7. Take out the green dough and roll it into the same length as the white vermicelli, and the width can cover the white vermicelli
8. Wrap the white vermicelli with green dough and pinch the seams
9. After rubbing and smoothing, cut into small doses, I cut 10 altogether
10. Take a small dose, flatten it and roll it into a dough
11. Add appropriate amount of cooking wine, salt, light soy sauce, ginger juice, sugar to the pork mud in advance, mix well, take appropriate amount of flavored pork mud and place it in the middle of the dough
12. Pinch the dough into a five-pointed star
13. Slowly pinch upwards from the bottom to make the leaves bigger. Glue the pinched leaves in front of you, and then glue all 5 leaves in the same direction.
14. After boiling water in the pot, put the steamed dumplings on medium heat and steam for 8 minutes.
Tips:The filling of the bread inside can be matched with the dough according to your own preference. You still need to carefully pinch it, it is easy to break, but if it is really broken, continue to pinch it, it will not be visible after steaming!
