Steamed Dumplings with Willow Leaves
1.
Slowly pour the flour into the basin, about 150 grams of hot water (about 80 degrees), stir with chopsticks into a flocculent shape, and then add about 50 grams of cold water and stir evenly
2.
Synthesize a slightly soft dough and cover it to wake up for 10 minutes
3.
After 10 minutes, knead again and continue to wake up for 15 minutes (is it moisturized a lot)
4.
Wash the black fungus soaked hair and cut into small pieces for later use
5.
Chop the green onions and mix well with a small amount of oil (so that there will be no smell of green onions)
6.
Wash chicken breast and cut into small pieces
7.
Pork belly cut into small cubes
8.
Peel the prawns, remove the shrimp thread, wash and squeeze it with a knife
9.
Chop a few knives
10.
Put all kinds of stuffing into a basin, add chopped green onion, light soy sauce, salt, sugar, white pepper and 2 teaspoons of water and stir well (no need to stir)
11.
Finally, add the chopped fungus, scallion oil, and sesame oil, mix well again to form a filling
12.
Wake up the dough and rub it into a strip
13.
Squeeze into a big potion
14.
Roll out the original film with a thick middle and thin surroundings
15.
Pack a little stuffing
16.
Use your middle finger to press the dough to the direction of the filling, squeeze it with your hands, and then use your thumb and index finger to hold up the dough on both sides to form a W shape.
17.
Then, with your thumb and index finger, squeeze the pleats forward and left, and then squeeze the pleats back and forth to form a willow leaf shape.
18.
Okay, it's packed
19.
Boil water in a steamer, put oiled paper on the bottom of the willow-leaf dumplings and put them in the pot (you can also use a cloth to moisten them and place them in a basket, and put them in the dumplings). Steam for 8-10 minutes
20.
You can also prepare a dip, balsamic vinegar, minced garlic, and spicy oil into a small bowl.
Tips:
1. The noodles for making steamed dumplings should be made into hot noodles so that they won't be hard when steamed. You need to mix the noodles first, and then prepare the filling after the filling, so that when the filling is ready, the noodles will be ready.
2. All kinds of materials are prepared in small grains, which is more chewy. You can also chop finer.
