How to make Yuenbao - VicentaLakin's Recipe

I wish you all the best in your fortunes. As is customary in the north, it is customary to celebrate the holidays, to greet friends and friends and to eat dumplings. Spring Festival is the most festive, family members sit around, chatting around dumplings, talking about everything in the South China Sea, and sometimes laughing and laughing. I don't think I can count the other holidays of the month. Most of the time, in the north, it's a dumpling. For thousands of years, the Chinese nation has prayed in our way to express its desire for a better life, and many precious foods can only be enjoyed in the service of prayer. Thousands of years have passed, years have passed, years have gone by, years have gone by, years have gone by, the world has changed dramatically, the world has become so small, the world has become so close to one another, the world has provided us with such a vast world, a great stage in life, and here we have love, a home, a good meal, and we have all the best food, and hope that the world and the sun and the moon will be with each other and that we will eat and enjoy all the good things

Recipe Recommendations

dumpling skin appropriate amount

Spanish mackerel meat filling 200 grams

meat 100 grams

leek 100 grams

fungus appropriate amount

Hymie appropriate amount

soy sauce appropriate amount

salt appropriate amount

edible oil appropriate amount

Steps for Yuenbao

Materials: appropriate amounts of dumpling skin, 200 grams of mackerel meat, 100 grams of corrugated meat, 100 grams of mussels (of which I am a plant), appropriate quantities of mussels, seams, appropriate amounts of raw, salt and cooking oil。