Main Ingredients: 400g flour, 50g cornstarch, 300g beef

Accessories: 400g watercress, 100g onion, 120g pancetta

Seasonings: 1 tablespoon salad oil, 1.5 teaspoons table salt, 4g ginger, peppercorns, 1 teaspoon cooking wine, 1 tablespoon light soy sauce, 1 tablespoon sesame oil, a pinch of pepper, a pinch of five-spice powder, 330g water (boiling). 330g

Steps:

1. Add 50g of boiling water to 50g of semolina, stir quickly, and let cool.

2. 280g of boiling water is added to 400g of flour, quickly stirred to form a dough, and the dough is added to the clarified dough, which is kneaded well.

3. It doesn't matter if the dough isn't smooth, buckle up the basin and relax for 20 minutes.

4. Beef and pork were chopped into stuffing, mixed together, seasoning wine, ginger, soy sauce, five spice powder, pepper, a small number of times while stirring while adding pepper water (pepper water practice: boiling water into the pepper, covered and placed in a cooler.). Add sesame oil and marinate for 20 minutes.

5. celery choose clean, first into the pot of boiling water blanching two minutes, fish out, chopped. Chop the onion into small pieces.

6. Mix the celery, onion and meat mixture, add oil and salt, mix well.

7. Take out the dough and knead it until it is smooth and soft. Divide into several small doses and roll out into a thin crust.

8. Wrap into the filling, fold and pinch the edges together, close the mouth inward a little, do all.

9. Boil the water in the bottom of the pot over high heat, boil the water on the drawer, steam over high heat for 10 minutes.