1. Add 170g of water and salt to the flour and mix with chopsticks to form cotton wool.

2. Make a rough dough.

3. Relax for ten minutes, form a smooth dough and let rise.

4. While the dough is rising, prepare the filling, cut the pork into small pieces with a ratio of 2:8, and rinse the garlic cloves.

5. Grind the pork into the stuffing with a food processor.

6. Put oil, five-spice powder, egg, oyster sauce, soy sauce, monosodium glutamate and mix.

7. Stir in one direction, stir into a thick paste.

8. Put chopped garlic cloves, salt and stir.

9. Stir in the dumpling filling and set aside.

10. Roll out the dough.

11. Divide the dough into small, even pieces and press down.

12. Roll out the dough.

13.Take one crust and put the meat into it.

14. Form dumplings.

15.After all wrapped, put water in a frying pan and heat it on high heat.

16. While the water is boiling, crush the garlic cloves and put dumpling soy sauce, sesame oil and chili oil into the sauce.

17. When the water boils, place the dumplings in the pot and push the water clockwise along the side of the pot with a slotted spoon to avoid the dumplings from getting on the bottom of the pot, then open the lid and cook until the water boils.

18. When the water boils, add some cool water again and cook until the water boils.

19. When the water boils again, cover the lid and cook, watching that the water doesn't spill out of the pot.

20. When the dumplings are cooked until the belly rises and the skin and filling are separated, they are cooked.

21. Plate up.