Dry steamed dumplings

Ingredients: 200g dumpling wrapper, pork stuffing100g.

Accessories: dried bamboo shoots 100g, mushrooms 50g, carrots 1/2.

Seasoning: salt 1/2 teaspoon, chicken essence 1/2 teaspoon, soy sauce 1 teaspoon, pepper 1/2 teaspoon, ginger powder 1 teaspoon, vegetable oil.

Production process:

1. Wash and chop dried bamboo shoots, and chop mushrooms.

2. Put these materials and pork stuffing into the bowl.

3. Add seasoning and stir in one direction to form a ball.

4. The edge of dumpling skin is continuously rolled into lotus leaf shape with a rolling pin, and a proper amount of stuffing is wrapped.

5. Fold the thumb and forefinger slightly, then spread the edge of the dumpling skin outward and arrange it in a flower shape.

6. Coat vegetable oil on the bottom of the dish or put a thin carrot slice like me, put it on the market and steam it in a boiling pot for about 6-8 minutes.

7, out of the pot. Better eat it while it's hot.