Dumpling skin 350g pork 200g mushrooms 8 auricularia 5g.

Methods/steps

1. Wash pork

2. Chop the pork, then add 1 spoon oyster sauce, half spoon abalone juice, half spoon cooking wine, half spoon soy sauce, half spoon balsamic vinegar, half spoon sugar, salt, half spoon pepper powder, star anise powder and 1 spoon corn starch, and stir well.

3. Stir quickly for a while, which is a bit sticky.

Mushrooms and fungus fans are also chopped.

Stir-fry the marinated minced meat in a pot until it changes color.

Add mushrooms and auricularia, and stir-fry until immature.

Add the vermicelli and stir well.

I can't roll the skin, so I bought a ready-made dumpling skin.

Buy a dumpling wrapper, because it is dry. In order to wrap it better, gently rub some water around the wrapping paper with a spoon.

Then put the meat stuffing in the middle of the dumpling skin.

Then knead at both ends of the crossing line of the dumpling skin.

Pinch the diagonal of the other line and put it in a steamer for about 10 minutes.