Steamed Dumplings with Fresh Meat
1.
Put the pork filling in the pot.
2.
Add rice wine, salt, light soy sauce, dark soy sauce, ginger powder, and stir well. Add water in portions and mix in the same direction evenly, once fully absorbed and then added again, until the meat has absorbed enough water. Whipped up to the glue.
3.
Add an appropriate amount of cooked salad oil, two teaspoons of sesame oil, and chopped green onion and stir well.
4.
Prepare dumpling wrappers and a bowl of water.
5.
Take a dumpling wrapper, spread water around it, and put meat in the middle.
6.
Knead the ends.
7.
Pinch evenly up and down alternately.
8.
Pinch until the front end overlaps and squeeze tightly, and a dumpling is finished.
9.
Do everything and arrange them on a baking sheet lined with greased paper.
10.
The water in the wok is boiled, the dumplings are placed on the steaming rack, and the steaming rack is placed in the pot with a distance.
11.
Cover the pot, bring the SAIC to a high heat, and steam for 6-8 minutes.
12.
Steamed dumplings.
13.
Take out the steamed dumplings immediately and start eating.
Tips:
1. The preparation of meat filling adjust the amount of seasoning according to your own taste.
2. The wrapped dumplings are stored in the freezer and can be steamed directly without thawing.
3. Add more water to the meat filling, so I added some cornstarch to make the meat filling better.
4. Add salad oil to the minced meat to make the taste more smooth and tender.
