1. Use boiling water and 1/4 of the total amount of flour, then use warm water and the remaining flour to make the dough a little softer, and let it rise for 20 minutes.
2. Wash the melon and take 1/4 for 1 person.
3. Peel, rub into filaments, sprinkle a little salt to kill water.
4. Scramble two eggs and set aside.
5. Peel the shrimp and pick the sausage. I boiled the shrimp with pepper water, then cut into small pieces.
6. Squeeze the water out of the wogua shreds, then smash the eggs and pour the diced shrimps together.
7. Season with salt and oil, and stir the filling evenly.
8. The dough is made into a small flour paste.
9. Fill in the right amount of fillings.
10. Seal the mouth.
11. After everything is wrapped, fill the pot. After SAIC, steam for 10 minutes, turn off the heat for 2 minutes, and uncover the pot.
12. Because it is hot noodles, when they are just out of the pot, each steamed dumpling has a thin skin and a big filling
Tips:The wogua silk bun is still a bit hard, and it might be better if you fry it.
