The specific steps to make nice wrinkles in Xiaolongbao are:

1. Mix flour and warm water and knead into dough.

2. Cover with wet kitchen paper or a small towel and let it sit for thirty minutes.

3. Start mixing the meat filling. Add salt, sugar, light soy sauce, white pepper, and sesame oil to the minced meat to season.

4. Cut some shredded ginger, tear the scallions into small pieces, add 100 ml of water, and squeeze it to turn into scallion and ginger water (the scallion and ginger water not only has the effect of removing fishy smell, but also transforms into small steamed buns in an instant) The secret of the soup inside).

5. Slowly add the green onion and ginger water into the meat filling several times. When the meat filling is saturated with water and becomes sticky, it is done. You can take a little bit of minced meat and put it in the microwave for 20 seconds to taste the saltiness. Clean the matsutake mushrooms and chop into fine pieces, add to the minced meat and continue to mix evenly.

6. Start wrapping and filling the stuffing.

7. Use the index finger of your left hand to push the dough next to the index finger of your right hand and pinch it tightly. Make pleats clockwise to form the second pleat.

8. Use the same technique to pinch out the third and fourth ones. The folds must be at least 18, so that the steamed dumplings will be beautiful.

9. Close the mouth.

10. Completed.

11. Spread damp kitchen paper on the steamer and place the steamed buns on it.

12. Steam over high heat for 15 minutes.