Steamed Dumplings with Pork Stuffing

Name: Steamed Dumplings with Pork Stuffing
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 350g pork; 800g Wogua; 450g Wheat flour; Some sesame oil; Some salt; Some Soy sauce; Some pepper; Some Sugar; Some MSG; Some shallot; Some ginger

by Er Dong Ye

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

There are two biggest benefits of making steamed dumplings: First, it saves time and can be wrapped quickly. The second is that dumplings are filled with a lot of stuffing, which can make real thin-skinned stuffing.
This steamed dumpling with Japanese guarana stuffed with pork and Japanese guarana is a combination of meat and vegetables, balanced in nutrition, and delicious. "

Steamed Dumplings with Pork Stuffing

1. Wheat flour and dough into a dough for 20 minutes.

2. Peel the squash and wash it well.

3. Rub the Japanese squash into silk.

4. Add pork with sesame oil, salt, soy sauce, pepper, sugar, monosodium glutamate, green onion and ginger, stir in one direction.

5. The noodles are made into even-sized noodles, rolled into rounds, and used as steamed dumpling wrappers.

6. Add Japanese squash and stir evenly to make the steamed dumpling filling.

7. Add stuffing to the dumpling wrapper.

8. Pinch the front and back slices tightly and wrap the steamed dumplings.

9. Add water to the steamer and steam the dumplings.

10. 8. Turn off the heat after 9 minutes, take it out and enjoy.

Tips:
1. If the water vapor of Japanese squash is strong, squeeze the water before filling it.
2. The filling can be adjusted at will according to personal preference.