1. Pour in 200 grams of flour and 90 grams of boiling water. Use chopsticks to quickly stir evenly. Then add 30 grams of cold water to form a soft dough and wake up for more than 20 minutes.
2. 1 cucumber and half a bowl of pork filling are ready.
3. Peel and shred old cucumbers and squeeze out the water.
4. Mix the minced meat with the cucumber shreds evenly, add salt to taste, add an appropriate amount of salad oil and a few drops of sesame oil and mix well.
5. Sprinkle dry powder on the awake dough and knead it into a strip.
6. Divide into small doughs of even size.
7. Take a dough and roll it into a thick skin in the middle and thin on the sides.
8. Add an appropriate amount of cucumber filling.
9. Pinch the ends to overlap. Pinch evenly up and down alternately.
10. Pinch into a willow leaf bag.
11. Do everything well and arrange them on the oiled steamer with a clear distance. Boil a pot on the water and steam for about 10 minutes after SAIC.
12. Finished picture. Take out immediately after steaming.
Tips:1. The pork filling is prepared according to the taste of the house.
2. Cucumber stuffing has a lot of water, the hot noodles have poor ductility, and the noodles cannot be too thin.
