Steamed Dumplings with Fresh Meat
1.
Pork chopped into minced meat and placed in a pot
2.
Prepare pork filling. Add rice wine, ginger powder, light soy sauce, and old soy sauce, mix well, add water in portions and stir evenly, each time the water is completely absorbed and add another time, until the meat filling absorbs enough water, use chopsticks to stir in the same direction until the gum
3.
Add cooked oil, sesame oil, scallion, cornstarch and mix well and serve
4.
Prepare dumpling wrappers and half a bowl of water
5.
Take a dumpling wrapper, spread water around it, and put some pork filling in the middle
6.
As shown, the ends are kneaded
7.
Pinch up and down alternately
8.
As shown in the picture, pinch until the front end overlaps, pinch tightly, and wrap a dumpling
9.
Pack everything and it can be stored in the freezer
10.
Place the dumplings on the steaming rack, open the distance, boil the water in the pot, and put it in the steaming rack
11.
Cover the pot, turn to medium heat and steam for 6-8 minutes after SAIC
12.
The steamed shelf has a transparent surface
13.
Take it out immediately and put it on the plate
Tips:
1. The preparation of pork filling, add seasoning according to your own taste.
2. The wrapped dumplings can be stored in the freezer. You don't need to defrost them, just steam them directly in the pot.
3. Add cornstarch to the pork filling, the meat filling is easier to form a ball.
4. Prepare pork filling and add salad oil to make the taste more smooth and tender.
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