600g glutinous rice flour

300g+minced pork+1 tablespoon soy sauce+1 tablespoon sugar and mix well.

Fried onion crisp 1 spoon

Vegetables, carrots or Flammulina velutipes.

1.

Boil a pot of water, while boiling, knead glutinous rice flour and water into dough according to the ratio of 2.5 1. Pinch a small dough with a fist and a half, put it in a pot and cook it for 1 min to become a mature dough (cake). Put the cooked dough back into the original glutinous rice flour dough, mix and knead until it doesn't stick to your hands, and knead the dough into small pieces of about 3cm cubic each.

2.

Then boil the water, knead the small pieces of dough into thin and medium-thick dough bags one by one, and gently knead them into circles in the stuffing.

3.

After the water is boiled, gently put the kneaded dumplings in, and gently push them on the back of the water with a spoon to avoid sticking (the dumplings that are fished out are easily broken). When the dumplings are slightly transparent, add vegetables and crispy shallots.