Main ingredient: 50 dumpling skins, 400 grams of pancetta

Supplementary ingredients: 60 grams of bamboo shoots, 5 dried shiitake mushrooms, 30 grams of carrots, 1 egg

Seasoning: 4 grams of salt, 3 grams of cooking wine, 20 grams of water

How to make the skin of the grocery store-bought dumplings very thin with a superb texture:

Peat filling How to make fresh and juicy dumplings:

1. Soak the mushrooms and chop them up and set aside; chop the carrots and set aside; nick the bamboo shoots and chop them up and set aside

2. Add the cooking wine to the minced meat, add salt, beat in the egg, and stir to combine; add the water and stir in one direction with chopsticks to combine well and have a sticky consistency

3. Add the mushrooms, carrots, and chopped bamboo shoots, and continue to stir with chopsticks until Add the mushrooms, carrots, and bamboo shoots, and continue to mix with chopsticks until the dumplings are well blended and don't fall apart

4. There are many ways to make dumplings, but the key is to keep the dumplings from being stuffed

5. Place the dumplings on a flat surface sprinkled with dry flour, and don't let them get too close to each other to prevent them from sticking together. In the same way, you can store the dumplings in the freezer and eat them as soon as possible

6. Boil a pot of hot water, add the dumplings, and when it boils again, add 1 small bowl of cold water. When it boils again, add 1 small bowl of cold water. When it boils again and the dumplings float to the surface, you can pull them out and start eating