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1. A few ready-made dumpling wrappers (round, trapezoidal, triangular or square ones are fine)
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2. Each one is painted on one side and stacked up
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3. Roll out with a rolling pin, the thinner the better
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4. Before serving, both sides of the dumpling skins are brushed with oil again to prevent sticking. Heat the steamer in advance and boil the water to steam for ten minutes.
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5. Uncover the steamed dumpling wrappers one by one while they are hot
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6. Roll up the dumpling wrappers one by one, and it will be easier to handle later
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7. Use scissors or a knife to cut small pieces, mix in your favorite cold garnish to adjust the juice to your own taste, and mix well. I myself add fish sauce and white vinegar light soy sauce with oyster sauce (the chili powder and chili powder are not spicy and can be ignored)
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Tips:The skin of the dumplings must be rolled thin. The water must be boiled before steaming.\nAdd the side dishes as you like. After stirring, you can seal it and refrigerate for 2 hours to taste and cool.
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