-
1
Slice ginger and green onion. -
2
Add water and squeeze into ginger and green onion juice. -
3
Crush the meat, add seasonings and mix well. -
4
Add onion and ginger water in small amounts in small portions, stir well, refrigerate for 10 minutes, add again, stir well, and add repeatedly.The meat fully absorbs the ginger and scallion water and becomes sticky. -
5
After the dough is kneaded and deflated, make two long pieces of white dough, put a green dough piece (warm spinach juice + yeast + a little baking soda) in the middle, knead them together and cut into pieces. -
6
Roll out the dough and wrap the stuffing. -
7
All wrapped up. -
8
Place on an oiled steamer and ferment for another 15 minutes. -
9
Steam the water for 13 minutes, turn off the heat, and simmer for 3 minutes without the lid. -
10
Finished product. -
11
Finished product.