Appropriate amount of mountain flour (sweet potato flour, potato flour can also be used)

Flour100g

Appropriate amount of pork

Appropriate amount of white radish and carrot

Dried cuttlefish with shrimp skin (dried cuttlefish is optional) is appropriate.

Lentinus edodes

A little monosodium glutamate in salt cooking wine

Proper amount of boiling water

How to make mountain flour dumplings?

Chop pork, peel and chop white radish and carrot, soak mushrooms and chop dried cuttlefish, then mix the pork, radish, mushrooms, shrimps, dried cuttlefish with salt and monosodium glutamate cooking wine and make a pit for later use (you can add some peanuts if you like, which is also delicious).

Add boiling water to the flour amplification bowl and stir it into batter, then add mountain flour and slowly add it until it feels like dough. If it doesn't get hot, you can slowly make it into smooth dough by hand, and you can start wrapping it. Be sure to wrap it while it is hot. If it is cold, it will not be easy to wrap it. If it is cold, the dough will be dry and easy to crack when wrapped. At last, when the dough is cold, let go and knead it for a while.

Take the dough and knead it round (I don't know how to write this step) (knead it slowly in one direction according to the gesture in step 2, and stick some mountain flour from time to time so that it doesn't stick to your hands). Just put the kneaded skin into stuffing and knead it into three corners.

Put it all in a steamer and steam it until it changes color, about 15 to 20 minutes.

Steamed, just steamed, you can eat it with soy sauce and vinegar, or you can put some vegetables you like in soup, just like you usually eat noodle soup, or you can fry it.