2. Wheat flour, mung bean flour (two handfuls) * * * 300g, yeast 1/4 tablespoons, sugar 1/2 tablespoons, and water 140ML. After the batter is alive, another spoonful of edible oil (or animal oil) is rubbed into a smooth batter, and the indoor temperature is mellow.
3. Put sesame oil, soy sauce and salt in the dumpling stuffing to taste. Besides adding some Jiang Mo and minced garlic, you should also string onion and Jiang Shui, pour a little at a time, and stir clockwise for 300-500 times until the minced meat is gelatinized.
4. Gently press the batter to discharge steam, knead it into strips, divide it into multiple buns, roll it into a round dough with thin edges and thick bottom, and wrap it with stuffing. Just steam for 30 minutes.