1. First add boiling water to the flour, stir it with chopsticks, and when the hands are warm, knead the dough again, put it in a bowl, cover it and let it stand for about 40 minutes.
2. I prepared these for the ingredients in my pocket, which can be prepared according to the situation of my own home. The main color is distinct and beautiful, and it will not change color easily when steamed. Cut the fungus and carrot into small pieces,
3. Take out the dough and knead it smoothly, cut a hole from there, and knead the dough into a ring as shown in the figure.
4. Separate the ring, start to knead from the middle to the sides with your hands, knead it into a long strip of uniform thickness,
5. Use your hands to squeeze into a dough of the same size and sprinkle with dry flour to prevent sticking.
6. First press the dough into a round cake, then roll it into a disc with a rolling pin, and wrap the dumpling filling in the middle.
7. Sibao divides the dumpling wrapper into four equal parts and pinches it tightly in the middle, as shown in the figure
8. Then pinch the two adjacent pockets together, as shown in the figure,
9. Put the prepared materials in four pockets,
10. Wubao is to divide the dumpling skins into five equal parts and squeeze them in the middle.
11. Squeeze the two pockets next to each other,
12. Fill it with the prepared materials,
13. After the high fire, steam for about 15 minutes after SAIC. This time is mainly set according to your dumpling filling. Because there is meat, it takes a little longer.
Tips:Because it is steamed dumplings, you must use boiled water. It is hot at first, so don't let the hands go. Wait for a while and then make the noodles.
