1, soak glutinous rice and cook a pot of glutinous rice;

2. Season minced meat and stir fry in oil pan;

3, diced mushrooms, stir-fried in oil pan;

4. Put glutinous rice, minced meat and mushrooms into an oil pan, add soy sauce, salt and monosodium glutamate and stir-fry until the color is even;

5. After the mixed glutinous rice is slightly cool, take out a proper amount and knead it into small balls;

6. Wrap the dumplings in the baked skin and knead them;

7. Steam in a steamer for 10 minute.

Precautions:

1, authentic steamed dumpling skin should use a special rolling pin, and ordinary rolling pins are generally used at home, which can press out the wrinkles outside, just like a ruffled skirt;

You don't need to keep your mouth shut when making steamed dumplings. Pinch the edge of steamed dumplings with your thumb and forefinger and gently close them. Actually, it's easier than making buns.

3. Be sure to spray water on the surface of steamed dumplings before steaming, because you need to add a lot of flour to squeeze out the flounces when rolling the steamed dumplings. If water is not sprayed, the steamed dumpling skin will be very dry.

Steamed dumplings, also called a little, a little honey, a little wheat, a little beauty, a little beauty, and a sweet-scented osmanthus head, are called Dangku in Japan, which describes the shape of a fluffy bundle with the top folded like a flower. It is a snack steamed in a cage with hot noodles as the skin. It is shaped like pomegranate, white and crystal clear, with thin stuffing and delicious fragrance. It's fragrant and delicious, with the advantages of steamed stuffed bun and fried dumpling. It is often used as a banquet dish.