1. Add a little salt to the white flour, add water little by little, use chopsticks to stir it into a flocculent shape, and then knead it together; knead until the surface is smooth, and finally let it rest for half an hour
2. Wash the leeks and cut into fines, wash and chop the fungus soaking hair; add egg, salt, light soy sauce, chopped green onion, minced ginger, cooking wine, sesame oil to the meat filling, and add the chilled pepper water (the pepper water is a small half bowl Soak about 10 peppercorns in hot water for 5 minutes to get the aroma of peppercorns, remove the peppercorns, and mix the stuffing with the peppercorns) in one direction, and mix them slowly and then quickly.
3. After the minced meat is stirred, add the leeks, fungus, and fresh scallops; stir a little evenly (do not mix hard, or the leeks should be rotten and fragrant)
4. After the dough is finished, it is pulled into a dumpling wrapper; rolled into the size of a dumpling wrapper
5. Put the dumpling stuffing on the dumpling wrapper
6. People who like to pinch simple patterns, this pattern is the simplest, you can try
7. Put the wrapped steamed dumplings aside; pour a little oil in the steamer
8. Put the wrapped dumplings in the steamer; pour the water into the pot (the amount of water must reach the warning line marked on the bottom of the steamer, not too little)
9. Cover the lid and turn on the heat. After boiling, steam for 10 minutes to turn off the heat; after turning off the heat, do not open the lid and let the steamed dumplings simmer in the pot for a while
