Using proofed dough to make dumpling wrappers can prevent the steamed dumpling wrappers from drying out. The common methods are as follows:

Preparation materials: 300 grams of leeks, 400 grams of plum blossom meat, 450 grams of flour, appropriate amount of five-spice powder, half a spoon of oyster sauce, 3 teaspoons of light soy sauce, 1 gram of MSG, 1 teaspoon of very fresh soy sauce, half a teaspoon of sugar, 4 grams of salt, 1 tablespoon of peanut oil

1. Flour in advance Knead the dough with water into a medium soft and hard dough, cover the pot and let it rise.

2. Remove the dry leaves from leeks and wash them thoroughly.

3. Cut the leeks into small pieces.

4. Chop the pork into minced meat, chop the green onions and ginger into small pieces.

5. Mix chopped leeks, minced pork, green onions and ginger.

6. Add MSG, five-spice powder, sugar, oil, oyster sauce, very fresh soy sauce, and light soy sauce, mix clockwise.

7. Add the salt last, because vegetables will produce juice when exposed to salt, so add it last.

8. Take out the rested dough, deflate it, and roll it into a long strip.

9. Cut into equal amounts.

10. Press all the ingredients flat.

11. Roll out the dumpling wrappers into thinner ones.

12. Take a dumpling wrapper and put an appropriate amount of meat filling in the middle.

Thirteen, then wrap into dumplings.

14. Cover a steamer with paper, boil the water and steam for about 5 minutes.

15. Turn off the heat and serve immediately!