1, water milling powder, add water and knead until smooth.
2. Put on baking gloves, knead into about 68g of 14 dough, and cover it with a wringing wet towel to prevent water from evaporating and drying.
3. 30 grams of fresh meat stuffed with pickled mustard tuber frozen one night in advance.
4. Put the dough into a bowl and put it into the meat.
5, use the tiger's mouth to close and round.
6. Knead until smooth.
7. Wrap it up and put it on the tray for easy movement. Be sure to put a wringed gauze towel on it to prevent sticking.
8. Boil a large pot of water. After the water boils, put the dumplings into the pot one by one, and gently push them against the bottom of the pot with a spatula to prevent them from touching the pot.
9. Cook for about 20 minutes until the dumplings float and don't stick to the bottom.
10, put some salt in the bowl and add boiling water.
1 1, take the dumplings out of the pot.