1. Pork puréed from the supermarket
2. Cleaned elm money
3. Chop and mix the pork puree and elm money again
4. Then add cooking wine, ginger juice, salt, light soy sauce, sugar, sesame oil, white pepper and chicken powder
5. Stir evenly into stuffing for later use
6. Take a bowl and add flour. I use stone-ground flour and add a little salt
7. Add water slowly and stir into cotton wool with chopsticks
8. Wake up into a smooth dough for 15 minutes
9. Rub into long strips and cut into small doses
10. Take a small dose, squash and roll it up
11. Put right amount of yuqian minced meat
12. Wrap the pleated dumpling wrappers
13. Add the right amount of oil to the pan
14. Put the dumplings in the pot
15. Add appropriate amount of water, cover and boil
16. Boil until the water in the pot is dry, and the bottom of the dumplings is browned, sprinkle with chopped green onion to serve
Tips:The stone flour I used, the finished product is relatively yellow!
