1. Use flour, water, and a pinch of salt to make a soft dough, let it stand for a while, then knead it smoothly, put it in a safety bag, and put it in the refrigerator overnight;
2. Put ginger powder, salt, sugar, light soy sauce, dark soy sauce, chicken essence, and sesame oil into the pork filling; stir well and wear gloves;
3. At the beginning, pour a part of the water; add water several times and mix thoroughly each time. The final minced meat looks like this. Put it in a fresh-keeping bag and put it in the refrigerator; pour a total of 450 grams of water.
4. Take out the dough the next day and knead it twice to produce the film;
5. Roll the dough into long strips and cut them into suitable size, which is slightly larger than the dumpling wrapper;
6. This is the minced meat taken out of the refrigerator, it won’t freeze very hard when put in a fresh-keeping bag; dig a piece of minced meat and start to wrap it;
7. Wrapped buns, mini; put in a steamer;
8. After wrapping, let it stand for about ten minutes, and put it on the pot after the water is boiled;
9. Steam on high heat for 10 minutes, opening the lid is like this;
10. There is soup poured out, not much, but it is not oily soup, the taste is good;
Tips:Try again with the fattening meat next time, it's really delicious. I usually make steamed buns and dumplings with meat filling, but I have never beaten so much.
