Steamed dumplings, also known as steamed dumplings, Xiaomi, steamed dumplings, Roasted Plum and Ghost Pengtou, describe a fluffy bundle with the top folded like a flower, which is a snack steamed in a cage with hot noodles as the skin and stuffing. It is shaped like pomegranate, white and crystal clear, with thin stuffing and delicious fragrance. It's fragrant and delicious, with the advantages of steamed stuffed bun and fried dumpling. It is often used as a banquet dish. China, a native of China, has a long history. It originated in the west of Inner Mongolia in the late Ming and early Qing Dynasties, and later spread to Beijing and Tianjin as steamed dumplings, and then to Jiangsu, Zhejiang, Guangdong and Guangxi. People call it steamed dumplings.

Steamed dumplings, also known as steamed dumplings, Brush Head, Slightly Selling, etc. There are different names in different places and tastes. In this regard, steamed dumplings are very common and popular varieties in China, while steamed dumplings with steamed buns and fried dough sticks is the most common breakfast variety in China. Among Beijing-style pasta, there are all kinds of baked noodles, Jasper dry steamed wheat in Cantonese-style pasta, glass steamed dumplings in Sichuan-style pasta and Soviet-style pasta. It can be said that the four traditional schools of pasta in China have their own unique flavor, and of course there are some ethnic minority areas, such as mutton steamed dumplings, as well as some special fresh meat, four seasons, soup, three delicacies, duck noodles, seafood steamed dumplings and so on. There are too many categories.

1 kg flour, 6 H2O, 2g salt, 2g sugar, mix well, knead into dough, cover it with a wet towel, wake it for 10 minute, then knead it into long strips, draw it into 25g dosage, and then press it into dough with a noodle stick for later use. Soak two Jin of glutinous rice for three hours, drain the water, cut 150g bacon into cubes and mix it with glutinous rice evenly, add a proper amount of ginger foam, steam it in a steamer, take it out, add 10g soy sauce, 10g soy sauce and 3g chicken powder, mix it evenly, and wrap the seasoned glutinous rice into dough. Then steam in a steamer for 20 minutes.

Pay attention to three points: when making 1 stuffing, the glutinous rice should be steamed in advance. When frying meat stuffing, don't burn too much. When adding juice, add it to the edge of the pot. Don't pour it directly on the meat. When the filling is half cooked, turn off the heat and let it cool naturally. When kneading dough, you generally don't need high-gluten flour, just ordinary flour. 20 minutes after waking up, roll it into a skin slightly thicker than the dumpling skin and wrap it.