Ingredients: medium gluten dough 1 00g blanched dough 50g pork stuffing150g onion ginger10g seasoning A: salt 1/3 teaspoons sugar, sesame oil and pepper 1/4 teaspoons B: flour/Kloc-.

Exercise:

1. Wash the onion and ginger, cut them into powder, put them into a bowl, add the pork stuffing, first pour 1/4 cup of water to mix, then pour 1/4 cup of water until the meat stuffing is elastic, and finally add the material A and mix evenly to form the meat stuffing.

2. Mix the medium-gluten dough and the blanched dough evenly, add the material B and 1/3 teaspoons of oil, knead them evenly, knead them into strips, divide them into 10 equal parts, roll them flat, wrap them in 1 teaspoon of meat stuffing, spread a layer of oil on the bottom, and put them in a steamer with a wet cloth for fermentation for 20 minutes.