Traditional Steamed Savory Dumplings

First, cut 150g of lean pork into small pieces, put them in a bowl, add 3g salt, 10ml light soy sauce, 10ml oyster sauce, 5ml cooking oil, and 5g starch, and mix well to marinate.

Chop 30g of scallion into green onion flowers; peel 200g jicama, slice, shred, and dice it finely; cut 1 piece of corn into kernels; dice 50g carrot.

Stir-fry all the chopped fillings in the pan until cooked and fragrant, add scallions and mix well, stir until well-flavored with no excess moisture, and remove to a plate to cool.

Pour 500g of rice flour into a large stainless steel bowl, weigh and add 100g of glutinous rice flour, mix well, and reserve 2 large spoons of the mixture in a small bowl for later use.

Bring 450ml water to a boil. Pour the boiling water into the flour mixture while stirring with chopsticks, not all at once; add the reserved dry flour, wear gloves to knead, and knead on a plate until smooth and medium-soft.

Cut a piece of dough and roll it into a long strip, cut into equal pieces, round them and dust both sides with flour, shape into a small bowl, add filling, fold in half and pinch tightly, then press a decorative edge to prevent leaking.

Arrange the wrapped savory dumplings neatly in the steamer tray. Put them into the boiling water pot, cover with the lid, and steam for 15 minutes.