Dough ingredients: 500g plain flour, 450g water, 1/3 teaspoon salt

Stuffing ingredients: 300g pork leg stuffing, 2 green onions, 1/2 onion, 5g minced fresh ginger, 100ml water, 3 tablespoons cooking wine, 3 tablespoons light soy sauce, 1 tablespoon oyster sauce, 3 tablespoons bean paste, about 1 teaspoon sesame oil

Method:

1. Add salt Pour about 400g of water into the flour in batches and mix the dough into a flocculent shape. Dip your hands into the water and knead the dough slightly. Dip your hands into the remaining water to hold the dough. Pour the water into the dough with your fists one at a time until the dough becomes It looks like in Picture 3, that is, it will not flow down when lifted but is very soft. Soak the steamer cloth and wring it out, cover it on the basin, and let it rise for more than 1 hour

2. Put the pork filling into a container , pour 100ml of water in batches, beat the meat filling clockwise until it becomes white and swollen, then add fresh ginger, cooking wine, light soy sauce, oyster sauce and bean paste in sequence

3. Mix green onions and onions Chop them separately, add them to the mixed filling, then add sesame oil and stir in one direction evenly

4. Sprinkle a little dry flour on the risen surface, and gently roll the surface with your hands. Knead the dough into a ball and cut it into equal amounts of dough. Place one of the dough balls on the chopping board and roll it flat. Add the filling. Wrap it up like a bun, turn the seam downwards, and use a rolling pin to gently roll it into a round shape

5. Apply a layer of oil to the electric baking pan and put the pie in. Brush another layer of oil on the surface of the pie. Heat the upper and lower layers until the indicator light goes out. If you use a pan to bake, Keep the heat low throughout, grease the pan with oil and put the pie in, apply another layer of oil on the surface, cover it for 4 minutes and then turn it over until the whole pie is puffed up