Ingredients: 300g flour.

Ingredients: 30g of wheat flour, 90g of hot water and 80g of cold water.

1. Take 300 grams of flour and 30 grams of corn flour, mix them evenly, add 90 grams of hot water of about 90 degrees, and stir while adding.

2. Continue to add 80 grams of cold water, stir while adding, then knead it into a ball by hand, cover it with plastic wrap and let it stand for 15 minutes.

3. After standing for 15 minutes, knead it into smooth dough and cover it with plastic wrap for more than half an hour. Take it out after half an hour and divide it into three equal parts. Take a part and rub it.

4. Knead into long strips, divide them into small doses of 12 of the same size, and roll them into dumpling skins.

5, take the right amount of stuffing, first pinch the middle, and then pinch from one side.

6. pinch one side in turn.

7. Pinch the other side again.

8. Wrap it all up, put it in a cold water pot, and steam it after SAIC 10 minute.

When cooked, it will become a transparent color.

Tip: 1, let the hot water boil for about 5 minutes, and then scald the noodles at about 80-90 degrees. 2. Don't add cold water at one time, but adjust it according to the softness and hardness of the dough. 3. The longer the proofing time, the stronger the dumpling skin. 4. Because of the raw meat stuffing, depending on the size of the meat stuffing, it takes ten to twelve minutes for SAIC to steam. If it is vegetarian, steaming for seven or eight minutes is enough.