Cooking Steps

1. 

   Step1:Add 50g of boiling water to 200g of flour. Add 50g of cold water and half scald.

2. 

   Step2:Soak the glutinous rice for four hours and cook it into glutinous rice. Let it cool for standby.

3. 

   Step3:Chop the pork into mince. Mushroom. Carrot wash and dice. Prepare corn.

4. 

   Step4:Add lard to the pot. I think lard is more fragrant than vegetable oil and is more suitable for the filling.

5. 

   Step5:Heat the oil and stir fry the onion and ginger. Add the prepared meat and vegetables and stir fry.

6. 

   Step6:Add the prepared glutinous rice and season with salt, cooking wine, soy sauce, five flavor powder, oyster sauce, sugar and chicken essence.

7. 

   Step7:Put the fried stuffing out for later use.

8. 

   Step8:The dough is divided into preparations about the size of dumplings.

9. 

   Step9:Roll it out into a thin round skin. Use a spoon to press out the lace.

10. 

    Step10:With the meat stuffing in the wheat skin.

11. 

    Step11:Use the tiger's mouth to tighten it into a pomegranate shape.

12. 

    Step12:Steam over high heat for 15 minutes.

13. 

    Step13:Turn off the fire for 5 minutes and then uncovered.