Ingredients: 450g wheat flour, 300g beef, 50g bamboo shoots and 50g celery.

Accessories: 5g of baking soda powder, 50g of yeast powder, 2g of salt 1g, soy sauce 1g, monosodium glutamate 1g, ginger 10g, 40g of oil, 35g of watercress, 2g of pepper powder and pepper1g.

working methods

1. Flour, clear water and old yeast are mixed into dough and fermented.

2. Add baking soda to the fermented dough, knead it evenly, and cover it with wet gauze for about 10 minute.

3. Chop the beef into 0.5 cm particles.

4, bamboo shoots, celery stalks cut into 0.4 cm large particles, watercress chopped.

5. Enlarge the fire in the wok, add rapeseed oil and cook until half cooked, add beef and stir-fry loose seeds, and add watercress to continue frying.

6, stir-fry until the color is red and fragrant, add Jiang Mo, bamboo shoots and soy sauce, and stir-fry a little.

7. Add pepper, pepper powder, celery, refined salt and monosodium glutamate to make stuffing.

8. Knead the dough evenly, knead it into a round strip with a diameter of about 3 cm, tear it into 20 doses, and press it into a round skin with your palm.

9. Wrap the stuffing, knead it into fine wrinkles at the closing place, and put it in a steamer.

10, steam with boiling water 15 minutes or so.