1. Stir the flour with warm water to form a flocculent shape. Knead the dough for 10 minutes, wake up for a while and then knead the dough for 10 minutes, repeat several times
2. Minced pork, add green onion, ginger, seasoning and stir well
3. Add the broth in portions, stir in one direction, and freeze for 1-2 hours
4. Smooth dough divided into small doses
5. Sprinkle with dry powder and roll out into a skin thinner than the dumpling skin
6. Put on frozen meat
7. Pinch the folds into a bun shape
8. Put the small cage on oiled paper, boil the water, steam for 8 minutes, dip in vinegar and eat.
Tips:The stuffing is wet after adding the broth, and it is easy to pack after freezing.
The meat will melt easily after freezing in hot weather, so the action should be fast.
The skin must be rolled out thin, half of the skin of the dumpling is thinner, and the edges are thinner.
