The electric steamer puts cold water on the pot and steams for 20 minutes.

Gas cooker boiling water on the pot, steaming 15 minutes.

How to Make Steamed Dumplings

Method 1

Add 1 gram of salt to 300 grams of flour, a small amount of oil, and about 140 to 150 grams of lukewarm water (at about 50 degrees Celsius), stir to make a floury mixture, knead into a ball of dough, and allow to rise for 30 minutes or more. Before using, knead the dough again, relax for 5 minutes, roll out the strips, flatten them and roll them into thin slices.

Method 2

Three hundred grams of flour, add 1 gram of salt, 200 grams of flour, add about 100 grams of boiling water (about 90 degrees Celsius), mix with chopsticks to form a floury dough, the remaining 100 grams of flour with about 50 grams of room-temperature water, knead the floury dough, brush the surface with a layer of salad oil, cover and let it rest for 30 minutes, then knead it until it becomes smooth, and then let it rest for a few minutes, then it is ready to use.

Method 1 is better, and the dumpling skin is a little more stringy; method 2 has a softer dumpling skin. It is best to use high gluten flour, so please choose the method of mixing according to your personal preference.

2. Meat filling:

1. Prepare 200 grams of meat (the front groove meat, hand chopping is better).

Preparation of seasonings: 2 grams of chicken powder (optional add), 2 grams of sugar, 0.2 grams of pepper, a small amount of pepper, ginger powder 0.3 (or 5 grams of freshly grated ginger), 3 grams of oyster sauce, 5 grams of soy sauce, 3 grams of chicken juice, 3 grams of salt.

2, the meat mixture in the pot, add seasonings, the same direction stirring until the power (state is the more stirring the more effort, to the extent that the chopsticks stand basically do not fall, about 4 to 5 minutes, this process is a little tired Oh).

3, add 60 to 90 grams of water (200 grams of meat can be added up to 100 grams of water, water depends on personal preference), continue to stir, so that the water and the meat mixture is fully integrated, and once again on the strong.

Drizzle in 10 grams of oil (salad oil or cooking oil), seal the meat mixture, without stirring, cover and refrigerate for 1 hour or more.

4, before wrapping, cut 10 grams of chopped green onion, add 20 grams of salad oil or cooked oil, 5 grams of sesame oil, stir well, the meat can be used.

Three, package system:

Dough rolling strip under the agent, rolling package system can be.