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Recipe details are AI-generated from the video and may contain errors — for reference only.
Mix 3g of salt into 300g of flour, gradually add 150g of boiling water while stirring, then add 10g of cooking oil and knead into a scalded dough.
Watch out
Add boiling water gradually
otherwise, pouring it all at once will cause the flour to clump unevenly
Blanch 300g of cleaned celery, remove and cool in cold water, then chop the thick stalks finely and squeeze out excess water using a cloth.
local_fire_departmentBoiling high heatWatch out
Vegetables must be thoroughly drained
excess water will make the filling soggy
Wash hands thoroughly after handling raw pork to prevent cross-contamination.
Chop 300g of pork belly into minced meat, put into a bowl, add the drained celery, 15g scallion, 10g ginger, 4g salt, 2g MSG, 5ml cooking wine, 10ml light soy sauce, and 15ml cooled cooked oil, then mix well.
Watch out
Mix the meat filling in one direction until sticky
otherwise, it will fall apart after cooking
Roll the rested dough into long strips, cut into pieces slightly larger than usual dumpling wrappers, dust with dry flour, and roll out into wrappers with thinner edges.
Watch out
Cut the dough pieces evenly
otherwise, the wrappers will vary in thickness and cook unevenly
Take a wrapper, add filling, pinch the center closed, seal both sides, and place neatly into a pre-greased steamer basket.
Watch out
Seal the edges tightly
otherwise, the juices will leak out during steaming
Steam is extremely hot when opening the lid; lift away from your face to avoid steam burns.
Once water in the pot boils, place the steamer filled with dumplings, cover, and steam for 10 minutes after steam rises, then turn off the heat and remove.
local_fire_departmentHigh heat steaming for 10 minutesWatch out
Put dumplings in only after water boils, and do not open the lid during steaming
otherwise, the temperature drop will cause wrappers to shrink and harden
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