The method of steaming buns without collapsing skin is as follows:

Main ingredient; 300 grams of pork, 300 grams of flour

Accessories; 1 small green onion, 1 small piece of ginger, 1 small spoon of cooking wine, 2 small spoons of soy sauce, 1 small spoon of sugar, 5 grams of salt, 3 grams of yeast, 250 grams of water

1, the flour with water, yeast, sugar, salt.

2, flour and smooth dough.

3, covered with a damp cloth fermentation until 2 times the size.

4: While the dough is fermenting, you can prepare the filling. Grind the pork or chop it by hand and marinate it with wine and salt for 10 minutes.

5. Soak chopped green onion and ginger in 100 grams of water for about 10 minutes to make green onion and ginger water.

6: Stir the meat mixture in one direction and slowly add the spring onion and ginger water until the meat mixture absorbs enough water.

7, after the meat mixture is saturated can be wrapped, if you think it is too soft to wrap, you can put it in the refrigerator for 20 minutes.

8: Take out the dough and roll it into long strips.

9: Use a knife to cut out evenly sized small doses and set aside.

10: Roll out one dosage into a small circle and wrap it with the filling.

11: Wrap it up and close it.

12. After wrapping, put the dough into a cage and cover it with a lid to ferment for about 15 minutes.

13, steamer water into the steamer pot after boiling, high heat steaming 8 minutes, turn off the fire do not open the lid, simmer for 2 to 3 minutes on the good.

14, small dumplings finished picture.