Little Goldfish Steamed Dumplings

Little Goldfish Steamed Dumplings

1. White dough: 150g flour, 77g water. Yellow dough: 150g flour, 59g pumpkin puree, 43g water.

2. Stir the pork stuffing with oyster sauce, cooking wine, pepper, five-spice powder, egg white, salt, soy sauce, hot oil or sesame oil. Add the diced winter bamboo shoots, and add the chopped green onion at the end.

3. After the dough is saved, the white dough is rolled into a long strip, and the yellow dough is rolled into a sheet to wrap the white dough.

4. Cut the medicine and press flat.

5. Roll the skin.

6. Fold down the skin near the left hand side by 0.8 cm, and then add the vegetable filling. Note that the vegetable stuffing should be placed a little bit forward, and the fish tail should be made at the back.

7. Pinch from the middle of the turn, cut some small carrots for the goldfish's eyes. Stuff the diced carrots in the two gaps.

8. Pinch it along the meat, leaving more behind as the tail fin of the goldfish.

9. Twist the edge of the fish's back with your fingers to form a pattern, and cut the tail symmetrically with a knife.

10. The comb embossed lines.

11. A little goldfish is finished.

12. Boil water into the pot and steam for ten minutes.

13. After steaming.

14. Sun drying.