The steamed dumplings should be made into hot noodles so that they won't be hard when steamed. The specific method is as follows: firstly, prepare the materials: 250g of flour, 50g of chicken breast 1 50g, 70g of pork belly, 50g of auricularia auricula, half of green onion, 2 tablespoons of soy sauce, 2g of white pepper1g, 2g of salt, 5g of sugar, 2 tablespoons of onion oil, proper amount of sesame oil and 80-degree hot water/kloc-0.

1. Pour the flour into the container, then pour 150g hot water (about 80 degrees) and stir it into a floccule.

2. Pour 50g of cold water into the slightly soft dough, and then cover it 10 minute.

3. After10 minutes, take out the dough and knead it evenly again, and then continue to stir 15 minutes.

4, fungus soaked and chopped, onion washed and chopped, chicken breast washed and cut into small pieces, pork belly washed and cut into small pieces, shrimp peeled and shredded for use.

5. Put onion, chicken breast, pork belly and shrimp in the same container, add soy sauce, salt, sugar, white pepper and 2 teaspoons of water and mix well.

6. Finally, add broken fungus, scallion oil and sesame oil, and stir well again to make stuffing.

7. After the dough is proofed, take it out and knead it into long strips, and then divide it into small portions of equal size.

8. Roll a small dose into a round dumpling skin with a rolling pin.

9. Take a dumpling wrapper, put a proper amount of stuffing on it, and wrap it into jiaozi.

10, wrap all jiaozi.

1 1. Boil the water in the steamer, and then steam the wrapped jiaozi in the steamer for 8- 10 minutes.

12, done.