Ingredients required: mushrooms, pork belly, flour, eggs, edible salt, ginger, chopped green onion, etc.

Specific steps:

Step 1. Put a handful of dried mushrooms into a large bowl, pour in an appropriate amount of water, and soak the mushrooms thoroughly.

Step 2, pour 500 grams of all-purpose flour into a large basin, add three grams of salt, and crack in two eggs. Both salt and egg white can increase the gluten of the flour. The dumplings made in this way The skin tastes stronger. If you use high-gluten flour, kneading the dough by hand will be more laborious. After mixing evenly, add an appropriate amount of water. The dough for making dumpling wrappers should be a little harder. 500 grams of flour mixed with 20 grams of water and two egg whites will be enough. (Of course, it also depends on the water absorption of the flour and the size of the eggs. Adjust appropriately). Hard dough is difficult to knead. You can knead it into a ball slightly and then cover it with a lid. Let it rest for about 10 minutes before kneading it until it becomes smoother. Cover the lid again and let it rest for about an hour.

The third step is to make meat filling. Prepare one pound of pork belly, wash, peel and cut into small pieces. Add three slices of ginger to a meat grinder and stir into meat paste. After soaking the mushrooms, squeeze out the water and put them into a meat grinder to grind them into small pieces. You don’t need to beat the mushrooms too finely, just make them coarser for a better taste.

The fourth step is to heat the oil in the pot. After the oil is hot, stir-fry the mushrooms to remove the moisture from the mushrooms, which will make them more fragrant. Add one spoon of light soy sauce, half a spoon of dark soy sauce, one spoon of oyster sauce, and one spoon of chicken essence, stir-fry evenly, then turn off the heat and let cool.

Next, beat two eggs into the meat filling, then add a spoonful of salt and a spoonful of pepper, beat vigorously in one direction, then pour the cooled mushrooms in, and add another Add the chopped green onion and a spoonful of sesame oil, stir evenly, and the fragrant meat filling is ready.

The fifth step is to move the risen dough to the chopping board and continue kneading it to remove the air inside. Organize into long strips. Cut into small portions. Flatten it along the incision, then use a rolling pin to roll it into a round piece with thin edges and thick middle. Make dumplings the way you like.

The sixth step is to start cooking the dumplings. Boil water in the pot. After the water boils, add the wrapped dumplings and stir them gently to avoid sticking to the pot. After the water boils, add cold water three times and watch the dumplings float. Once it's round, it's ready to be eaten.

A few more words:

① The dumpling skin is delicious, but you should pay attention to three points. Eggs and egg whites can increase gluten, and the dough should be harder.

② The mushrooms should not be minced too much. They should be stir-fried before making the buns, so that they will be more fragrant when paired with the meat filling.

③The chopped green onion must be added last. Adding it too early may cause water to leak out. It should not be stored for too long after stirring evenly. It should be packaged as soon as possible.