Make minced meat: Chop it into minced meat (or mash it). Put onion+shredded ginger +2 star anise+1 pinch of pepper into a bowl, soak in 200ml, cool and filter out onion Jiang Shui. Pour the water of onion and ginger into the meat stuffing for three times, and stir for 1 min after each pouring, so that the meat stuffing can fully absorb water. Add salt+chicken essence+sugar+pepper and stir to taste. Add 1 tablespoon soy sauce+soy sauce+oyster sauce+sesame oil, add 1 egg and mix well. Sprinkle a handful of chopped green onion, then pour in 1 tbsp hot oil to stimulate the fragrance and stir well. (It is easier to wrap the meat stuffing in the refrigerator for 2~4 hours. )

Making dumpling skin: add salt to flour, potato starch or corn starch (to make dumpling skin smooth, transparent and not easy to break), add egg white (to increase toughness and not easy to stick), add water three times, and stir with chopsticks while adding. Stir into a floccule.

Knead the flour dough into smooth dough and let it stand for 10 minute. Then knead for another 3 minutes, cover with plastic wrap to wake up 10 minutes, knead for the third time for 3 minutes, and relax for 20 minutes.

Roll the dough into long strips, cut it into the same size (about 13 ~ 14g each), and sprinkle some dry powder to prevent adhesion. Then round it slightly and flatten it by hand.

Roll the dumpling skin with a rolling pin. Hold one side of the dough with your left hand, press it with a rolling pin with your right hand, turn it counterclockwise with your left hand, press it again with your right hand, repeat it for 20 times, and roll it into a circle with a thick middle and a slightly thinner edge.

After folding in half, pinch the middle, then hold both sides with your thumb and forefinger, squeeze the middle and form a ball in the middle.