Cooking Steps

1. 

   Step1:All meat is cut by oneself without machine. This kind of meat has a taste. The meat is chopped until it feels like it's sticky, but it can stick together to form. When you are in a butcher's shop, it's much easier to ask the butcher to cut the meat for you and process it at home.

2. 

   Step2:All ingredients must not be too crushed because the small granular ingredients taste delicious and special. Yao Zhu remembers to soak in water for about 2 hours and then tear it into silk shape by hand. Bergamot melon can be cut into fine threads. But it's easier to cut into small particles if I have poor Dao skills.

3. 

   Step3:Stir well a little water in one of them about 3 tbsp. Add 1 tbsp of crude oil. Be sure to mix the stuffing evenly and make it look a little bit wet. Otherwise, the dumplings are too dry.

4. 

   Step4:Nanfang likes to make double folded dumplings, like Yuanbao. Each of my dumplings is super full. It can hardly close. 350 grams of pork can make about 4050 dumplings. It depends on how much stuffing you put.

5. 

   Step5:Fry until golden. The secret of fried dumplings: heat up the oil and fry it a little. Then drain about half a bowl and close the lid. Fry over medium low heat until dry, then turn over and fry the other side until golden brown.