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1. Pour 300 grams of flour into the mixing bucket of the chef's machine, add 180 grams of 80° hot water, first mix the flour at low speed, and then turn to high speed at medium speed to beat until the dough is smooth. Take out the dough and knead it round, cover with plastic wrap and relax for 20 minutes
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2. During the proofing time, we prepare the filling, wash the zucchini, rub it into thick shreds, sprinkle 2 teaspoons of salt and mix well, let it stand for a while to remove the moisture in the zucchini
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3. Three-point fat, seven-point lean plum meat, wash and control water, use a meat grinder to make meat filling, add 2 teaspoons of salt, chicken essence, five-spice powder, light soy sauce, dark soy sauce, sesame oil, and stir in one direction until it reaches Sticky
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4. Dry the zucchini by hand, put it on the side of the meat filling pot, pour 2 tablespoons of peanut oil on the zucchini and mix well, so that the water in the zucchini can be locked with the oil to ensure that the filling does not leak out. Then mix well with the meat filling, sprinkle with chopped green onion and stir well, the filling is ready
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5. Take out the dough, knead it into strips of uniform thickness, cut into small pieces of uniform size, about 20 grams each, roll out into thin skins on the sides and thin skins later in the middle
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6. Wrap it into your favorite dumpling shape and it’s ok, don’t expose the stuffing
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7. Set the steam of the French steamer, 110°, 12 minutes to 15 minutes, depending on the time to adjust the size of dumpling
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8. When the time is up, you can take it out directly. The white fat guys who are peeling the stuffing are waiting for you to enjoy, be careful to scald your mouth hahaha!
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Tips:1. When the zucchini is dried by hand, retain a little water, so that the filling is soft and tender to burst the juice
2. The skin should be thin, and the stuffing should be more. The finished product can only be thin and big stuffing, and the juice will burst with one bite.
3. Steaming time according to your own dumplings
