1. Rinse 130 grams of boiling water evenly in the low flour (the amount of water can be increased or decreased according to the water absorption of your own dough, it is better not to stick to your hands), stir quickly, and when the dough is not hot, it becomes a dough.
2. Add ginger, cooking wine, light soy sauce, oyster sauce to the pork filling, and add a little water (almost 2 teaspoons, added in portions), and beat in one direction (I use chopsticks).
3. Beat until the meat is smooth (be careful not to be too thin, or it won't wrap), add cornstarch and stir, then add sesame oil and stir.
4. Stir vigorously.
5. Carrots are shredded and then cut a few times, the fungus is finely chopped, and the onion is chopped and put in the filling.
6. Add salt and oil, and stir in one direction.
7. Make the dough into long strips, then cut into small equal parts, about 15 grams
8. Prepare some oil paper
9. Take a small dough and roll it into thin slices. The sides are thin and the middle is thick. Sprinkle some powder to prevent sticking when rolling.
10. Place the filling in the center.
11. Hold the dough with one hand, pinch the folds with your thumb and index finger, and bring them into the already pinched folds in the other hand. At the same time, pay attention to the rotation of the dough. Just practice a few more times.
12. Finally, knead a circle, knead tightly, and knead off the excess dough on it.
13. Boil water in a steamer, put a steaming cloth on it, and steam on high heat for 8 minutes.
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