1. An appropriate amount of pork filling, add light soy sauce, dark soy sauce, salt, five-spice powder, and an egg. I added some refined pork myself to make it more fragrant. Stir it evenly first.
2. Add another spoonful of cornstarch to make the meat filling stronger, and then add the chopped green onions.
3. In order to be more fragrant and nutritious, add some soaked shiitake mushrooms to taste better and remove a little greasy.
4. Friends often ask me how much is the amount if you don’t put milk and warm water. This time I deliberately used warm water to knead the noodles. 300 grams of plain powder, use 3 grams of dry yeast, if it is warm milk, 200 grams, if it is warm water, 185 grams is more appropriate.
5. The dough is fermented in a warm place. When it is about twice as big, poke the dough with your hands. After poking a hole, it will not collapse and will not bounce.
6. Take out the dough and roll it out. Then divide into 3 equal parts.
7. Roll the dough into a rectangle.
8. Spread the meat evenly.
9. Start with a long pass, and make it like this.
10. Haha, this is my husband's favorite. Said it is the U line pillow at home. Pinch the dough on both sides of the meat cage tightly.
11. Proof for 20 minutes after preparation. Then steam in a pot on cold water for 25 minutes. Simmer for another 5 minutes, and just take it out of the pan.
