Stuffing: 400 grams of pork, ginger, 1 tablespoon of soy sauce, 2 tablespoons of soy sauce, 1 handful of chopped scallions;

Dough: 500 grams of medium gluten flour, 5 grams of yeast, 3 grams of sugar, 250 grams of lukewarm water;

Steps ：

1,We first come to the point to cut some shredded ginger, and then add 100 grams of water and use the juicer to beat into ginger juice;

2, Then we pour some oil into the pan, add a handful of chopped scallions when it is hot, stir-fry the flavor with low heat, then add 1 tablespoon of soy sauce to stir-fry the sauce flavor, then add 2 tablespoons of soy sauce and a handful of chopped scallions;

3, simply stir-fry for two seconds and then you can turn off the fire out of the pan, the sauce is really too fragrant, the sauce flavor inside the scallion flavor is also strong, we pour it out and let it cool;

4, Then 400 grams of pork cleaned, peeled and cut into small pieces, and then added to the meat grinder inside the meat into the puree;

5, we give it to a larger bowl, this time the cooled sauce also poured in, first to the meat inside the sauce can be added to set the tone of the stuffing;

6, put on the gloves and stir in one direction to the top of the power;

7, Then add the ginger water three times to add in, while adding the side in one direction, stirring, until the ginger water is completely absorbed by the meat stuffing and then continue to add, all added after we give it a cover first put aside;

8, this time to kneading, 500 grams of gluten-free flour, 5 grams of yeast, 3 grams of sugar, 250 grams of lukewarm water, the weather is not too good for the pasta, so we can use lukewarm water to promote the fermentation;

Even though it is a good time to add the ginger water to the meat stuffing, we can still use it to make the meat stuffing.

9, there is no dry flour on the hands after kneading, kneaded into a smooth dough children cover the first 10 minutes of relaxation;

10, and then take out to move to the cutting board to continue to knead for 2 minutes, after the dough is kneaded is relatively smooth, and soft and hard moderately neither laborious, and will not stick to the panel;

11, we are in the dough in the middle of the first cut on the knife, pay attention to just

11, we cut a knife in the middle of the dough, pay attention to only cut one end, and then began to roll a long strip;

12, today is to do is a small dumpling, to be slightly rolled thin, rolled into about 20 grams of a small dosage, sprinkle a little bit of dry flour, after we flatten all of them with the palm of your hand;

13, then is to roll out the skin, rolled into a middle of the thick edge of the thin buns on the skin can be, the size of the skin with the dumpling is about the size of the rolled out surface is relatively simple, in a moment all the relatively simple, a moment on all rolled out;

14, this time is the bun, first to a large spoonful of meat filling, and then use their own customary techniques to wrap up, how smooth how to,

Our small dumplings embryo on the good, a *** is wrapped up 30;

15, and then we do a good job on the pot of the buns, it is not a direct steam, to wake up first, because we are in front of a small dumpling, and then we can see that it is a good idea. To wake up first, because we are not in front of the surface, this time to put the buns up, the temperature is now lower, the time will be a little longer, you can also add a little hot water inside the steamer to promote the fermentation;

16, buns up we can start steaming, cold water on the pot, 15 minutes on high heat, turn off the fire and then simmer for 3 minutes, our small meat buns can be out of the pot. The first thing you need to do is to make sure that you have the right kind of food!