1. Weigh out the wheat flour and water
2. Add a small amount of water to the wheat flour and stir to form a flocculent
3. Knead into a smooth dough and let it rest for 30-40 minutes
4. Dice a small piece of meat, marinate it with salt, cooking wine and light soy sauce. Dice carrots and mushrooms for later use.
5. After frying the diced meat, carrots, and mushrooms, add the steamed glutinous rice and stir-fry evenly
6. After the dough wakes up, roll the dough into a strip, and cut out a small dose
7. Take a small dose, squeeze it, and roll it into a round dumpling wrapper
8. Three dumpling wrappers, one filling in the middle, and then fold the dumpling wrappers in half
9. Roll up slowly from one end to the other
10. Put in the steaming rack in turn, steam for about 7 minutes, steam and simmer for 3 minutes before opening the lid
Tips:The filling indicated is the amount for making glutinous rice siu mai, with some excess, and then made this rose flower steamed dumpling!
