2. Seasoning: chives, cooking wine, salt, soy sauce 1 spoon, sesame oil 1 spoon, sugar 1/2 spoon.

3. Add 1/2 tablespoons of sugar to the cold glutinous rice and mix well for later use.

4. Add cooking wine and salt to the pork stuffing and marinate for 10 minute.

5. Wash and chop carrots and mushrooms for later use.

6. Add a little oil to the pan and heat it. Add mushrooms and carrot powder and stir-fry for 2-3 minutes.

7. Stir-fry the marinated meat stuffing and add a little chicken essence and sesame oil until it changes color.

8. Mix the meat stuffing, glutinous rice, mushrooms and carrots with soy sauce and stir evenly to make steamed dumpling stuffing.

9. Steamed dumpling skin is a ready-made dumpling skin. If you roll the skin around with a rolling pin, it becomes steamed dumpling skin.

10. Hold the dough with your left hand, and close the dough to the upper center with your right hand. When it is about to be closed, pinch it on the neck of the blank with the index finger and thumb of the right hand, so that its mouth will take the shape of a flower.

1 1. After the boiler is boiled, add steamed dumplings blank and steam for 8 minutes.