The most classic way to make steamed dumplings is to make half hot noodles, that is, half of the flour is scalded with boiling water, and half of the flour is kneaded with room-temperature water, and the two flours are kneaded together, so that the flour retains the gluten of the dead noodles, and also the softness of the scalded noodles. This way, the dough retains its tendoniness and has the softness of the hot noodle. The half-hot noodle technique makes it easy to knead the dough smoothly, and it won't be sticky. The steamed dumplings can be made with a thin but not broken skin, translucent, and not hard even after cooling.

Ingredients: 200 grams of flour, 2 grams of salt, 50 grams of boiling water, 50 grams of water at room temperature, and the right amount of mushroom, carrot, and beef filling

1. Take the flour in a bowl and divide it into two, half with 50 grams of boiling water to scald the surface, half with room temperature water and noodles, and finally two parts of the flour kneaded together, kneaded into a dough after not in a hurry to knead smooth, covered with a lid and woke up for 30 minutes, so that the gluten melts, woke up the surface can soon be kneaded smooth, and ultimately kneaded is not a soft and not hard dough.

2.? Roll out the kneaded dough to a long length, then divide the dosage, flatten the dosage with the root of your palm, and then use a rolling pin to roll it into a round dumpling skin, use some starch to make a flour puff to prevent sticking, this surface is very soft and sinewy, you can roll it out very thinly without breaking it, and the dumplings come out with a thin skin and big stuffing.

3. Meat filling part: half a catty of beef, a few softened mushrooms (soak mushrooms in the water to save, mixing stuffing with), half a carrot, chopped, with a meat grinder. Add salt, soy sauce, oyster sauce, pepper, pepper, sugar (small amount), cornstarch, mix well, and then add the water to soak the mushrooms in three times, each time to stir the meat all the water absorbed completely before pouring, so that out of the stuffing, tender and juicy, rich mushroom flavor. Mixed filling in the refrigerator to save, marinate for about 20 minutes.

4.? Start wrapping dumplings, specific dumpling method according to personal preference of the pattern to wrap can be, my personal habit is the moon bend shape.

5.? This recipe makes just two cages of dumplings, cold water on the pot for a full 12 minutes, or boiling water on the pot for a full 10 minutes, you can get out of the pot.

6.? With a simple sauce vinegar chili water will be very delicious.

If you like the texture more gluten, you can directly use room temperature water and noodles, but the dumplings will be a little hard, but the texture is also very good, add hot noodles will be softer, according to personal preference, half hot noodles or dead noodles to make dumplings can be done to try.

PS: wrapped dumplings, to be spaced out, do not stick to a piece, do not finish eating, do not have to cook sprinkle some dry powder put in the freezer drawer, frozen for more than two hours, with a pinch to feel whether the completely frozen hard, completely frozen hard to be put in the plastic bag, frozen storage, so that it does not stick together, the next time to eat, directly out of a little defrosted on the pot can be steamed or boiled. The next time you eat, just take it out and defrost it a little bit, then you can steam it on the pot.