steamed dumpling
By TaraLesch
The taste of this roasted meat is fragrant but not greasy. It has a soft feeling. The skin is thin and the filling is large. You will miss a piece of diced pork while eating it. You can also eat mushrooms. It is very delicious.
Recipe Recommendations
- flour appropriate amount
- pork stuffing appropriate amount
- chicken essence appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- sesame oil appropriate amount
- sweetening
- steamed
- half an hour
- ordinary
Steps for steamed dumpling
1
Mix dough with boiling water and wake for 30 minutes.
2
The glutinous rice is soaked a few hours in advance, and the contents of the plate and bowl are the filling to be made later! The glutinous rice should be braised, and the mushrooms should be cut into dices.
3
Put a little oil in the pan, first add the meat filling and stir-fry until fragrant, then add the onions, ginger, garlic and diced mushrooms. Put it out for later use.
4
Add white sugar, soy sauce, etc. into the glutinous rice,
5
Mix well with freshly fried meat paste. This is the filling.
6
Cut the awakened noodles into skins slightly larger than the usual dumpling skins.
7
Place the filling in the middle of the dough, circle the thumbs and forefingers of both hands into a circle at the lower end of the dough, and don't squeeze it too tightly. Alas, if you don't have enough expression skills, just look at the pinching handle.
8
Put on the pan and steam for about 5 minutes
9
You can eat it once it is taken out of the pot
10
There are also chestnut chicken and Yihe fried bean sprouts. Hehe.