Ingredients

Main Ingredients: 250g flour, 200g meat filling,

Supplementary Ingredients: 50g chopped green onion, salt, 15ml cooking wine, 10g sugar, 3g powdered ginger, 20ml light soy sauce, a little chicken essence, 100ml chicken broth

Scented oil in moderation

Steps

1. Chopped pork filling Chop the green onion and prepare the flour.

2. Add 5 grams of sugar to the flour.

3. Then add boiling water

4. Stir to become cotton wool.

5. Then meat into a smooth dough to rest for 20 minutes.

6. Meat stuffing, chopped green onion into the pot, add salt, sugar, cooking wine, ginger powder, chicken essence, soy sauce.

7. Stir the meat mixture well, then add 100 ml of chicken broth in three batches and continue to stir.

8. After the meat is stirred, add the sesame oil and mix well.

9. The mixture can be refrigerated for 20 minutes.

10. Knead the dough and roll it out evenly to make small dosage.

11. Press the small dosage and roll it out into a circle with a thicker center and thinner surrounding.

12. Wrap the dough with the meat filling.

13. Shape into small buns.

14. Put all the buns into the steamer.

15. Steam the steamer for 10-15 minutes on high heat.

Tips

Small dumplings of dough to use boiling water and become half hot noodles, and when adding some sugar to the dough, you can make the dough steamed out of a better texture will be white.

The meat should be made from three parts fat and seven parts lean pork, and it is very important to add some chicken broth and keep stirring the meat, adding it in three times and letting the meat completely absorb the chicken broth before adding it again, until the meat is white in color and strong.

Put the beaten meat mixture into the refrigerator to chill, and then it will be better to wrap it into small dumplings.

Small dumplings should be steamed in a pot of boiling water over high heat.