Preparation materials: 300g of low-gluten flour, 0/60g of water/kloc, 2g of yeast (dry), 0/0g of sugar/kloc, 0/00g of cabbage/kloc, 0/00g of carrot/kloc, 0/00g of pork stuffing/kloc, and auricularia auricula.
First, put the yeast into the water and mix it evenly, then mix the sugar and flour first, and then add the yeast water.
Second, make a smooth dough. Cover with plastic wrap or wet cloth and let it ferment in a warm place until it is twice as big.
3. Prepare stuffing in the meantime, peel carrots and shred them, soak agaric in Kamikiri shreds, and shred cabbage.
Fourth, pour the right amount of oil and salt into the pot. Except for the pork stuffing, all of them are poured into the pot and stir-fried until the vegetables are slightly soft, then turn off the heat. It is easy to operate when it is convenient to pack stuffing.
5. Add the pork stuffing and stir well for later use.
6. Dip your fingers in a little flour and poke a hole on the surface of the dough, which means that the dough is ready without collapsing or retracting.
Seven, exhaust, divided into small dumplings. Whatever the size.
Eight, stick a little flour to the case, take a dough and flatten it, and roll it into a dough with thick middle and thin edges. Put a proper amount of flour to prevent sticking when each dough is stacked together.
Nine, take a piece of dough and put in the right amount of stuffing.
Ten, fold from one side.
Eleven, convergent.
Twelve, put the oil paper on the bottom. Wake up 10 minute, steam with cold water on a pot with high fire, steam for about 15 minutes after boiling, and simmer for 2 minutes.
Thirteen, finally take it out and eat it.