1. Pour the flour and cornstarch into a basin, add a little salt, boil the water, pour into the flour, and slowly mix evenly with chopsticks.
2. Slowly knead into a smooth dough, add some cooking oil halfway, to prevent sticky hands. Cover the dough with plastic wrap after kneading.
3. Toss carrots, dice pork belly, soak shiitake mushrooms and dice, dice green onions, fry them in a wok, add sand tea salt and monosodium glutamate to taste, set aside.
4. Cut the dough into small pieces.
5. Roll out into thin slices.
6. Wrap shredded carrots and make dumplings.
7. Steam for 15 minutes, and the delicious dumplings are ready.
Tips:If there is no sand tea, add pepper.
