Cooking Steps

1. 

   Step1:Prepare dumpling stuffing - chopped ginger. Squeeze dried water with carrot and sassafras. Squeeze dried water with mushroom and tear it into strips. Chop coriander and set aside. (as shown in the figure

2. 

   Step2:Heat up the oil (a little bit more). Stir fry the ginger and carrot until they are half cooked. Put in a little salt. Set aside.

3. 

   Step3:Tear the mushroom and put it into the pot without oil. Stir fry with a little salt until it becomes soft. Stir dry with water as much as possible. Add some soy sauce and stir fry until fragrant.

4. 

   Step4:Add in the half cooked carrots. Stir well. Pour in the sesame oil. Sprinkle with black pepper. Season well. Before leaving the pot, put in the cilantro and mix well.

5. 

   Step5:Orange powder, corn starch and salt are weighed and mixed.

6. 

   Step6:Add boiling water, corn oil and stir with chopsticks to form floccules.

7. 

   Step7:Knead it by hand until it is smooth.

8. 

   Step8:Put the dough in a warm steamer when not in use.

9. 

   Step9:Take a small ball, knead the long strip, cut into about 12g / dose, put it on the plate, and put it in the steaming tray which is boiled in advance for standby. (because of the decrease of temperature, the dough becomes hard, so the dumplings are cracked later. It's very important to keep the temperature and softness of the dough.)

10. 

    Step10:Spray some water on your hand. Take the preparation and press it. Shape it into a small bowl. Put in the filling. The dumpling can be used freely. Because carrots are not squeezed dry, there is more water in the stuffing, which leads to leakage of stuffing

11. 

    Step11:Steam over high heat. Steam for 15 minutes.

12. 

    Step12:Lunch is on. There is some filling left. Make a shape.