Rose dumplings
By VicentaLakin
It's better than a dumpling. I love pasta, especially dumplings, and my mother says I should live in the North and even that I was brought back from the North. For Southerners, hand skin is a highly skilled job. So in most cases, I buy ready-made dumplings, sometimes more than I can possibly buy, and how rationally to use them becomes the primary problem in resolving stockpiles. There was a story, the first day of the dumplings, the next day of the meat, the next day of the chopping, the next day of the meat, of the meat, of the dumplings, of course, of the week of the dumplings. I'm tired of traditional dumplings, so let's get a nice rose dumpling, a Zero technique, a simple hand, a very colorful rose dumpling。
Recipe Recommendations
- dumpling skin
- pork 350 grams
- onion leaves 10 grams
- oyster sauce 10 grams
- corn oil 5 grams
- salt 2 grams
Steps for Rose dumplings

1
Pork washes, slices of skin cut into meat, seven cents thin, three cents fat. Okay
2
Onion wash, white section removed, small onions cut
3
Onion wash, white section removed, small onions cut
4
Smuggled with chopsticks in the direction of a clockwise needle. The meat is more chewing, and the well-mixed meat is left behind
5
Take four dumplings and fold them from left to right. Move
6
Put a long line of meat in the middle of the dumpling skin. Don't put too much meat in the back
7
Cover the other side of the dumpling skin from right to left
8
Roll from left to right. Step 7 is the opposite
9
A little water on the side of a roll of rose dumplings, so they can stick their skins together
10
All the dumplings are made of rose dumplings, steam pots in cold water, 25 minutes of fire, and can be cooked with a raw frying bag
11
It's very simple and deliciousRose dumplings Make Tips
Pork is better off with seven cents of thinness, cut up with less than one bite of meat