Outer skin material: 60 g, white powder 180 g, boiling water 120㏄, stuffing material1:30 g, diced pork 100 g, diced mushrooms 30 g, diced preserved vegetables 40 g, 40g chopped green onion, 0/3 tsp salt 1 3 tsp fresh chicken powder13 tsp sugar12 tsp pepper12 tsp sesame oil12 tsp.

method of work

(1) crust: mix 60 grams of sodium sulfate and 60 grams of white powder, rinse with boiling water, stir vigorously, add the remaining 120 grams of white powder, and knead by hand to form crystal crust dough.

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

(3) Cut the crystal dough into 12 parts, each part is 30 grams, and make it into a round sheet with a stick. Mix the stuffing material (3) with the method (2), divide it into 12 parts, put 1 part in the middle of the crystal skin, pinch it around with your hands, put it in a steamer, and steam it with high fire for about 8 minutes.