Rose Steamed Dumplings
1.
Prepare the ingredients.
2.
Add the dumpling flour to cold water and make a smooth dough, cover with plastic wrap and let it wake up for 30 minutes.
3.
Wash pork and coriander, chop into fines, add eggs, salt, chicken powder, and sesame oil, mix well, and refrigerate for half an hour.
4.
Roll the dough into long strips, cut into small pieces with a knife, and then press the small pieces into a round thin dough.
5.
Take the dumpling filling out of the refrigerator, take three thin dough wrappers and stack them together as shown in the figure, and put the dumpling filling in the middle, not too much.
6.
Fold the dumpling wrapper in half from bottom to top as shown in the figure, and gently press the dumpling filling in the middle.
7.
Then roll up the dumplings from left to right.
8.
Roll it to the far right. Dip a little water on the lower right corner to make it fit on the dumplings. Then erect the dumplings and arrange them with your hands to form a rose!
9.
Prepare all the rose dumplings, boil the water in the steamer, put the dumplings in intervals, and cover the pot.
10.
Steam on high heat for 20 minutes, turn off the heat and simmer for 2 minutes. You can dip it in vinegar and chili oil to taste better.
Tips:
In order for the finished picture to look good and put less meat, you can roll the dumpling skin thinly when you make it, and then stuff the meat into the gaps between the rose petals after the roses are done. This way, the skin is thinner and the dumplings are more stuffed. good to eat.
