1. Mix low-gluten flour and white sugar together, then put the yeast into warm water to dissolve, put it in the flour, knead it into a smooth dough, and let it stand for 10 minutes with a damp cloth or plastic wrap.
2. Cut the meat and bamboo shoots into small pieces separately.
3. After the three layers of meat are fried to get the oil, add salt, soy sauce, dried bamboo shoots, stir fry for a while, put a little bit of water into it, and get stuffy. Collect the juice and let it cool.
4. Because my hands are covered with face, this one has not been photographed. Knead the cooked noodles evenly, sprinkle a little flour on the cutting board, take out the dough, knead into long strips, spread a little flour on a kitchen knife, cut the noodles into small pieces (not the size shown in the picture, the small pieces on the picture are made by me) , Then a small piece of dough is rounded, flattened on a cutting board, and the sides are slightly thinned (I don’t have a rolling pin, so I just use my hands)
5. Put the pressed dough on your hand, use chopsticks to insert the filling, and then squeeze it (this one is not photographed, hands are dirty)
6. I have packaged it as shown in the picture, I believe your package will look much better than mine. Then put it in the second fermentation for 5.6 ten minutes, and steam it in a pot on cold water for 20 minutes.
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