1. Put the medium powder in a large basin, add water and stir into a cotton batting form with chopsticks
2. Make a smooth dough with your hands and let it rest for 15 minutes
3. Add a proper amount of water to the pot and add a piece of Knorr Pork Bone Soup Bao, boil it over a low heat, and wait for it to slowly melt. Stir it with a spoon until it becomes a broth. Cool slightly for later use. Mix the minced pork and sauerkraut, add cooking wine and ginger Stir the juice, salt, sugar, light soy sauce, and sesame oil evenly, then add the melted Knorr Pork Bone Soup Bao in portions, each time stirring until it is completely absorbed, and then another time.
4. Roll the loose dough into long strips and cut into small pieces, sprinkle some dry powder to prevent adhesion
5. Take a small medicament and squash it and roll it up with a rolling pin
6. Put right amount of stuffing on the left side
7. Fold the skin in half at 1/3, and connect one end of the skin to the opposite corner to make a goldfish head and fisheye
8. Pinch out the dorsal fin of the fish, press the tail flat, and pinch it under the belly button to protrude the belly
9. Use a comb to make out the fish tail line, and use scissors to cut out the fish tail
10. Put peas and carrots in the fish eyes
11. Prepare the raw embryos of goldfish dumplings and steam them in a steamer for 8 to 10 minutes.
12. Steamed goldfish dumplings
Tips:The fins on the back of the goldfish can be pressed out with a toothpick. I made 16 steamed dumplings in total.
