Cooking Steps

1. 

   Step1:Brush a little oil on the dumpling skin, then fold a piece of dumpling skin, brush oil and repeat the fold. Then a big fold of dumpling skin is pressed with a rolling pin to thin the oil. If there is too much oil on the dumpling skin, the dumpling skin will run away. Press it with both hands and the rolling pin horizontally to form a cross. Then roll the dumpling skin. Put some oil on the steamer cloth to prevent sticking and cover it with a steamer cloth to prevent the surface from drying for ten minute

2. 

   Step2:Greasin

3. 

   Step3:Stack high and press down with a rolling pi

4. 

   Step4:Press different directions to prevent the thick stack of running pressure from directly steamin

5. 

   Step5:Steamed dumpling skin is full of tenacity, coated with sauce (bean paste + water + hotpot bottom material) and bean sprouts in cold sauce cut into carrot and cucumber slice

6. 

   Step6:Roll up one mouthful at a tim

7. 

   Step7:Before you steam the thin ones, take some out and wrap them with leeks (salt five flavor chicken essence

8. 

   Step8:Made several kinds of roll

9. 

   Step9:It takes a few minutes to fry, and then it's soft

10. 

    Step10:You can also eat it directly or put some oil on it

11. 

    Step11:Fried leek