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First, make the dough. First, scald the flour mixture with 90g boiling water, then add 80g warm water to make dough, then slowly knead it into dough, cover with plastic wrap and let it rest for 30 minutes to make the dough gluten.
Then make the filling. Chop all the fillings and add 1 spoon of five-spice powder, 1 spoon of oyster sauce, 1 spoon of dark soy sauce, 2 chopped millet peppers and mix well. When wrapping the fillings, add 1 spoon of salt and mix well. The salt is added at the end to prevent the leeks from leaking water.
Divide the proofed dough into 8 equal-sized doughs, then roll them into the thinness of dumpling skins and wrap the fillings separately. Wrap it up like a dumpling, pinch off the excess dough at the edge, and flatten it with your hands. Place a non-stick pan on the lower plate and put the filling in. (If you add oil and fry it, it will have a golden crust, while if you don't add oil, the crust will be very doughy and the calories will be lower.) 0 reply
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