1. Mix the noodles and add a whole egg, which is more vigorous. After reconciliation, put on a cloth or lid and wake up for a while.
2. Add a green onion to the chopped meat, five or six slices of ginger, salt, chicken essence, light soy sauce, dark soy sauce, and finally add the prepared stock. For the broth, I use a pressure cooker to stew a half slice of duck. The broth needs to be added with the meat in small amounts several times, stirring the meat in the same direction.
3. After stirring, put it in the refrigerator and freeze for 20 minutes for easy wrapping.
4. Knead the dough in batches into strips
5. Cut into pieces the size of dumplings
6. Roll it out thinner, a bit thinner than the dumpling skin.
7. Take the minced meat out of the refrigerator, wrap it in rolled thin skin, and steam it in the pan for 20 minutes.
Tips:1. Add egg noodles to the dough to make it more vigorous. \n2. Mix the stuffing and add enough broth, the soup will be more when you eat. \n3. Put the filling into the freezer for a while, or put it in the refrigerated for half an hour. \n4. The skin must be thin, and the meat should not be too thick, and the soup will leak easily. \n5. Take a bite while it is hot, the soup is hot.
