material
300 grams of medium-gluten flour is divided into two parts for use, 5 grams of yeast powder, appropriate amount of water, fat meat and lean meat cut into stuffing for use, onion, ginger and garlic for use.
working methods
1. Slowly add warm water with baking powder to half of the flour, and stir with chopsticks while adding it.
2. Knead the dough, cover the pot and bake for 15 minutes.
3. Don't add baking powder to the other half of the flour, stir it with warm water and knead it into a ball. After fifteen minutes, mix with the fermented dough and knead well. Then dig a hole from the middle of the dough and knead the dough evenly gradually.
4. After tearing from one place, put it on the chopping board and knead it into strips with similar thickness.
5. Cut the dough into the same size with a knife.
6. Roll the dumpling skin with a rolling pin.
7. Add white pepper, onion, ginger, garlic, salt, cooking wine, chicken juice and soy sauce to the meat stuffing and mix well. Add an appropriate amount of water and stir in one direction while adding it. Give the water a proper blow. Season with salt, add sesame oil and mix well.
8. Take a dough, put the stuffing in the middle, pinch it diagonally, and the two sides are not sealed.
9. Wrap all the dough or stuffing according to the steps.
10. Mix flour vinegar water according to the ratio of flour: water: vinegar = 1: 15:0.5. Vinegar is free, don't stick to it.
1 1. Put the base oil in the wok, simmer, set the pattern, and fry the bottom of the wok with low heat.
12. Pour in flour vinegar, which can be rice vinegar or balsamic vinegar. Put the lid on and steam the water at the bottom. You can continue to add a little until the fried dumplings are cooked. If you want to have a crispy bottom pattern, you can add about 1/3 of water at a time and cover the lid until the water at the bottom of the pot evaporates to form a crispy bottom.