Glutinous rice flour 100g, Chengfen 10g, boiled water 10g, cold water 60g
Fresh meat 100g, water 25g, salt 2G, sugar 2G. If the proportion is such, it may not be enough. You can make dumpling stuffing and steamed bun stuffing.
Practice of fresh meat dumplings
1. Add water, salt and sugar to the fresh meat. If you like soy sauce, you can add about 3 grams. (if you like a darker color, you can change from soy sauce to old soy sauce instead of raw soy sauce about 1 gram.)
2. Use an electric mixer to make it sticky, or you can beat it with your hands.
3. Then divide it into small meatballs of about 8 grams.
4. Add about 60 grams of water into the glutinous rice flour and make a dough. Add 10 grams of boiling water into the Chengfen flour and stir it into a paste. Pour it into the glutinous rice flour and knead it into a dough. Divide it into about 15 grams of small dosage. Take one of them and shape it into a small bowl,
5. Put in the meat,
6. Wrapped in dumplings,
7. Bring the water to a boil and pour in the dumplings,
8. Because the meat is raw, it needs to be covered and boiled. When the dumplings float, it will be ready in another minute.