Glass steamed dumplings is a local delicacy in Sichuan, with a thin skin and a lot of stuffing. It's delicious and easy to eat. Let's share the practice of glass steamed dumplings with you. First, the glass steamed dumplings method 1

Ingredients: flour accessories: Chinese cabbage, pork stuffing, salt, monosodium glutamate, cooking wine, pepper and sesame oil Practice: pour the flour into a basin, add water, knead it into a smooth dough, then rub it into long strips, and cut the strips into about ten even small doses with a knife. Crush it, then roll it into pancakes with a rolling pin and set aside. Chop Chinese cabbage, squeeze out the water by hand, put it into a pot, then add pork stuffing, pepper, salt, a little monosodium glutamate, a little cooking wine and sesame oil, and stir well. Steamed dumplings's wrapping method is similar to that of steamed buns, but it is different. The steamed dumplings is not sealed, and the wrapped steamed dumplings is pomegranate-shaped. Put the wrapped steamed dumplings in a pot and steam it. Second, the glass steamed dumplings method II

Ingredients: flour accessories: pork stuffing, diced carrots, diced mushrooms, diced ham and diced chopped green onion. Practice: add water to flour and make dough. The method is the same as above. Stuffing: Put pork, carrots, mushrooms, ham and chopped green onion in turn, add a little salt and a little cooking oil, and stir them evenly. The wrapping method is the same as above, so I won't introduce it here. After all the steamed dumplings is wrapped, put it in a steamer with boiling water and steam it for about six or seven minutes. Third, the glass steamed dumplings method three

Ingredients: dumpling skin accessories: diced beef. Practice: Put the beef stuffing into a pot, add diced carrots, appropriate amount of cooking oil, a little salt, a little pepper and a little monosodium glutamate, and stir it evenly. This time, it is relatively time-saving and labor-saving to try to wrap it with dumpling skin. Put the dumpling skin flat on the palm of your hand, add a proper amount of beef stuffing, and wrap the steamed dumplings with steamed stuffed bun. Be careful not to leave a hole, otherwise it will really become a steamed stuffed bun. After steamed dumplings is wrapped one by one, put it into a cold water pot, bring it to a boil, open the lid and pour a little cold water on each steamed dumplings, then steam the lid for a few minutes.