How to make dumpling skin and steamed stuffed bun skin?

Dumpling skins and steamed stuffed bun skins are made of medium gluten flour.

Preparation materials: 250g of flour, 350g of pork, 2g of salt, 2 tablespoons of egg white 1 tablespoon, 50g of pigskin jelly, cooked sesame powder 15g, soy sauce 10ml, cooking wine 10ml, 3 shallots, and water.

1. Add egg white, salt, cooking wine, soy sauce, oyster sauce and soy sauce to minced meat, and stir clockwise until thick. When it is a little sticky, add some water and stir again.

2. Prepare cooked sesame powder and pigskin jelly.

3. Add the jelly and sesame powder into the minced meat and stir well again (if you are not sure about the salty taste, you can try it in the microwave for 30 seconds with half a spoonful of minced meat and then adjust it.

4. Add a proper amount of salt to the flour and mix well.

5. First add half boiled water and mix well, then add half cold water and knead into a smooth dough. Cover and let stand for 20 minutes.

6. Knead it smooth again, then divide it into 20g embryos in a circle, and then cover it for proofing 10 minutes.

7. Roll it into thin skin (the thickness of the skin should be even, thinner or it will become steamed bread).

8. stuffing.

9. Close it and put it on the oil pan.

10, boil in cold water and steam for 15 minutes.

1 1, the pot can be eaten.