How to make steamed dumplings

We call people who like to eat "foodies". Of course, foodies are loyal to food. While enjoying eating, many foodies also like to praise the people who make these delicious foods, making those who make the delicious foods feel a long-lost pleasure. Today I will introduce to you the method of steamed dumplings, so that you can once again experience and enjoy the joy after success!

1. Add appropriate amount of flour in a larger bowl.

2. Crack an egg into the dough to make it more chewy. If you don’t like it, you can leave it out.

3. Prepare a bowl of warm water, about half the amount of flour, add a small spoonful of salt and stir until dissolved.

4. Slowly add salt water into the flour, stirring clockwise with chopsticks.

5. Stir until the flour becomes floc-like dough. You don't have to add all the water. When you see that the dough is all covered with water, you can try with your hands. It is better to make it drier than add too much water or you will have to add more flour after a while. (Because I added eggs this time, the water was not used up)

6. Knead the dough, make your hands, basin and dough shiny.

7. Let the dough rise for 15 minutes and cover it with damp gauze.

8. Cut the dough into noodles slightly thicker than your thumb, and then cut into segments about 2 cm thick.

9. Sprinkle appropriate amount of flour on the chopping board and press the small dough pieces into pancakes.

10. Roll the dough into evenly thin skin until all the skin is rolled.

11. Take a piece of dumpling wrapper and put appropriate amount of stuffing (you can put less when you first start making dumplings, so as to avoid too much stuffing and the stuffing will easily come out~).

12. Pinch at the right third position.

13. Fold back a small section from the left side to overlap with the position you just pinched.

14. Turn back one more section. I folded it about three times in total.

15. Follow the gestures in the picture, use the base of your thumb to pinch the remaining edges. The edges of your right hand should be pinched together with your left hand, because I need to take pictures with my other hand. . . so. . I can only use one hand to show my appreciation.

16. The finished product with both sides pinched. After wrapping everything, you can prepare to steam it.

17. Put the wrapped dumplings in the cage and remember to put a layer of wet gauze under it.

18. After the water boils, steam on high heat for 15 minutes. After two or three minutes, you can open the lid and eat!

19. Because of the addition of eggs, the dough has a light yellow color and tastes very chewy. If you like a softer texture, you can omit it. The steaming time is about 15 minutes. If you are not sure, you can lift the lid and press the dumpling skin with your hand. If it does not shrink when you press it, it is not cooked yet. Continue steaming for a while. In addition, make sure to add enough water when steaming. If you add water, add boiling water.

20. Finished product picture.

21. Here’s another one.

22. Let’s eat.

Today I’m introducing to you all the steamed dumplings that I’ve collected for many years. I hope that they’ll be welcomed and liked by you all. If you’re interested, feel free to try making them following my method.