Steamed Dumplings
1.
Add various seasonings to the minced meat and stir.
2.
The ratio of minced meat to water is basically 1:1. If you are afraid that you can't master it, you can add water several times until the minced meat has a suitable thin consistency.
3.
To knead the noodles with boiling water, add boiling water and stir to form small gnocchi, and then knead to make dough.
4.
Steamed dumplings and steamed buns are best steamed with this kind of hot noodles. The hot noodles can be rolled into thin noodles, and the steamed noodles for soup dumplings have a better taste.
5.
I bought the pine needles of Masson pine from a shop opened by a northeastern on the Internet, washed them with water, and controlled the water.
6.
In the bamboo steamer, lay the bottom with relaxing needles.
7.
Roll the dough into a suitable size dough.
8.
Put the wrapped dumplings and steamed buns on the pine needles.
9.
Cover the lid and steam for 15 minutes after boiling the water.
Tips:
You can use the broth to add to the meat, and steam it to make the soup runny. I'm lazy. \nThe dumpling skin must be squeezed tightly, otherwise the gravy will run away.
