Leather: 60 g, white powder 180 g, boiled water 120㏄, stuffing 1: 30 g, diced meat 100 g, diced mushrooms 30 g, diced mustard tuber 40 g, and diced hind legs 65438+. Salt 1 3 tsp, fresh chicken powder13 tsp, sugar12 tsp, pepper12 tsp, sesame oil12 tsp.

working methods

(1) Crushing: mix 60 grams of flour and 60 grams of white powder evenly, rinse with boiling water, stir vigorously, add the remaining 120 grams of white powder, and knead by hand into crystal crust dough.

(2) Blanch the stuffing (1), add all seasonings and stir-fry, thicken it with the stuffing (2), put it in the freezer and freeze it for 20 minutes to help the stuffing solidify.

(3) Divide the crystal dough into 12 pieces, each piece is 30g, and make it into a round piece with a stick. Mix the stuffing (3) with the method (2), divide it into 65,438+02 parts, wrap 65,438+0 parts in the crystal skin, knead it by hand, put it in a steamer, and steam it on high fire for about 8 minutes.