Ingredients
-
50g wheat starch
-
200g starch
-
250g water
-
5g crab roe
-
5g salted egg yolk
-
Stuffing Ingredients
-
100g leek
-
100g pork
-
25g water chestnut
-
3g salt
-
8g chicken powder
-
8g sugar
-
6g sesame oil
-
6g white pepper powder
Directions
Tips
1. It is necessary to control the ratio of water and flour. The best ratio of water and flour is 3: 2.5. For the softer dough, you can adjust the ratio to 3:2.8.
2. The fresher pork you use, the tastier of the dumplings.
Steps
|
1
Done
5 minutes
|
Add water into a pot. Cook until boiled. Gradually add flour and wheat flour into the water. |
|
2
Done
5 minutes
|
When the four is cooked. Remove to a clean work surface. |
|
3
Done
5 minutes
|
Knead until smooth and tender. |
|
4
Done
5 minutes
|
Divide the dough into small doughs, about 30g each. Flaten the doughs to make it into thin dumpling skins. Aside aside. |
|
5
Done
5 minutes
|
Mince pork, water chestnut, and leeks. Put them into a bowl, then add all seasoning into the bowl. Mix well to make the stuffing. |
|
6
Done
5 minutes
|
Use dumpling skin to wrap the stuffing. |
|
7
Done
5 minutes
|
Make it into dumpling’s shape. |
|
8
Done
10 minutes
|
Top with crab roe and salty egg yolk as the decoration. Place into a steamer, use high heat to steam for 6 minutes. Serve. |
