Steamed dumpling skin: medium flour 500g boiled water125g cold water125g steamed dumpling stuffing: peeled pork belly 200g dried mushrooms, corn kernels, peas, carrots, soy sauce, oil consumption, sugar, shallots and glutinous rice 500g.

Step 1

1: Soak the glutinous rice overnight in advance, then steam it in a steamer with cold water for 25-30 minutes. I have been soaking for 4 hours, and the water cooked by the rice cooker is half less than usual. 2. Mushrooms, pork belly and carrots are all broken with a cooking machine, not very broken, but they are grainy. 3. Out of the pot, stir-fry pork belly and add carrots. Because it will be mixed with glutinous rice later. 4. Pour the fried stuffing into the cooked glutinous rice, add the chopped green onion, stir and mix well, taste it, then adjust it and let it cool for later use. 5. Here we use semi-hot noodles to make steamed dumpling skin, which will be more resilient and Q-shaped! Mix 250g of flour with 125g of boiling water, then mix 250g of flour with 125g of cold water, and knead until three colors are obtained. 20-30 minutes after waking up, roll it into strips, divide it into small doses, and rub it round, similar to the operation of dumpling skin. Finally, gently press around the steamed dumpling skin with a rolling pin, along one direction, so that there will be lace on the edge. 7: Boil water, steam for 5 minutes and stew for 5 minutes.

2. Flower roll skin

3. Half of the stuffing is shrimp and the other half is stuffing.

4. you can eat shrimp in one bite, which is soft and delicious, and the steamed dumpling skin is very Q. Remember to make a semi-perm.