How to make Cai Ji steamed dumplings?

1. Add a little salt to the white flour, add water bit by bit, stir it with chopsticks to form a floccule, and then knead it together; Knead until the surface is smooth, and finally let it stand for half an hour.

2. Wash and cut the leek, and wash and chop the fungus; Add eggs, salt, soy sauce, chopped green onion, Jiang Mo, cooking wine and sesame oil to the meat stuffing, and add cold pepper water (pepper water is to soak 65,438+00 peppers in half a bowl of hot water for 5 minutes, then take out the peppers and mix them into the stuffing with pepper water) and stir evenly in one direction. Pepper water can be added twice.

3. After the meat stuffing is stirred, add leeks, fungus and fresh shellfish; Just stir it a little evenly (don't stir it hard, or the leek will be rotten and not fragrant)

4. After the noodles are cooked, they are made into dumpling skins; Roll it into the size of a dumpling skin.

5. Wrap the dumpling stuffing on the dumpling skin.

6. I like to pinch simple patterns. This pattern is the simplest. You can try it.