1. For the pork filling, add a spoonful of cooking wine, a spoonful of salt, chopped green onion and chopped ginger and mix well.
2. Dice the cucumber and the big pepper (you can chop a little bit, I cut it a bit too big^_^), add two tablespoons of salt and marinate for a while to get the water out! (Cucumbers and peppers are marinated in advance for a while compared to the water, and there will not be too much water when mixing the stuffing)
3. Carrots are first made into filaments with the difference board!
4. Then it is smoothed and diced, which is better and evenly sliced!
5. Peel the prawns, remove the prawns, and marinate them with cooking wine for a while to remove the fishy smell! (Fresh shrimps are made into fillings and mixed with meat, cooked shrimps are directly wrapped in steamed dumplings) You can also use stuffed shrimps directly!
6. Add a few drops of sesame oil when mixing the stuffing to taste better!
7. Put the shrimp in the filling!
8. Now let's make dough!
9. Pour in boiling water and stir into this flocculent shape with chopsticks! Use the lid for five minutes!
10. When the noodles are not so hot, make dough! Take as much as you need, and then cover it with a lid! Prevent the dough from drying out!
11. Put a steaming cloth on the steamer and apply a layer of oil to prevent it from sticking! Put water in the pot! Wrap it and put it directly in the pot to prevent it from cracking!
12. Divide the dough into evenly sized ingredients, roll it into pieces and start filling!
13. Put it in the steamer and bring it to a boil after wrapping! Turn off the heat 15 minutes after boiling!
Tips:It's better to chop the filling into smaller pieces!
The skin needs to be rolled out a bit thinner to be more clear!
Don't be greedy to put too much stuffing when you pack it, it will burst!
