Main ingredients:

Flour, water, pork stuffing, black fungus, dried mushrooms, leeks, greens in moderation

Seasoning: Cooking oil, sesame oil, soy sauce, oyster sauce, homemade pepper, ginger in moderation

Process:

1, the flour is poured into the dough bowl, stirring the water as it is poured into the dough. flocculent underhand to knead into a dough that is a little on the hard side. If the surface of the dough is rough and not smooth, no matter, tell you a tip, cover with plastic wrap first let it molasses 10 minutes, and then knead on the smooth and delicate it. Cover the dough with a damp cloth and let it rest for 10 minutes, then knead it again to make it smooth and creamy.

2. Buy ready-made front buttocks tip and stir into pork filling, the proportion of fat and lean is appropriate. In the meat pot, add ginger, oyster sauce, salt, soy sauce, homemade pepper, cooking oil, sesame oil and mix well.

3, in advance with water soaked mushrooms, black fungus, washed, put in a small pot; greens clean; with a milk pot of boiling water, water, mushrooms, fungus, greens, respectively, blanched, drained, cut into small crushed into a pot. The appropriate amount of leeks washed and chopped into pieces also poured into the pot. The meat mixture was taken directly from the leek stuffing pot. Sprinkle a little salt and mix all the ingredients well, and set aside.

4: Take a small piece of dough, knead it straight into a long strip, and cut it into small, even-sized pieces with a knife. Sprinkle with dry flour, press flat, and roll out with a rolling pin into a dumpling skin that is thick in the center and thin around the circumference.

5. Put the dumpling filling on the dough and wrap the dumplings with your own most skillful technique. You can either squeeze or pinch, whichever is faster and won't expose the filling. I am now trying to learn how to squeeze the dumplings. Although the shape of the dumplings is not very beautiful, I have managed to keep the filling intact. I am determined to learn how to squeeze the dumplings and to master this skill. I still need to work hard to be fast and good at it.

6. Boil a pot of water in a saucepan. Place the 11 wrapped dumplings in the pot and gently push them forward through a strainer along the sides of the pot to avoid sticking.

7: Boil the pot until all the dumplings float and pop up when pressed.

8. Remove the dumplings from the pot, drain, and serve on a plate.