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. |
