Ingredients: dumpling skin, pork stuffing 100g, egg 1, corn kernels, soy sauce, salt, sugar, pepper, cooking wine, oil consumption, dried starch and ginger powder.

Step 1: Add eggs, soy sauce, salt, sugar, pepper, Jiang Mo, cooking wine, oil consumption and dried starch to the meat stuffing.

The second step is to grab the meat stuffing by hand and stuff it into the bowl. Let the auxiliary materials be fully mixed with the meat stuffing, and the stuffing will be smoother and tender.

Step 3: Sprinkle corn kernels and stir well for later use.

Step 4: Roll the dumpling skin to about twice the size with a rolling pin, and the skin becomes very thin. Push up 2cm along the edge of dumpling skin with a rolling pin and repeat it several times to make a "skirt".

Step 5, put some prepared meat stuffing in the middle of the baked skin with a spoon, and then put it away with a tiger's mouth to reveal some meat stuffing.

Step 6: After the water in the pot is boiled, put Gordon Euryale into the pot and steam for about 10 minute.

The seventh step, steamed and sold, the skin is crystal clear, the skin is thin and tender, which is a perfect description of this dish. If you feel that eating directly is very light, you might as well put some balsamic vinegar, and the whole taste will come up in an instant ~