Ingredients:
– Pork skin jelly: appropriate amount
– Ground pork: appropriate amount
– All-purpose flour (medium gluten flour): appropriate amount
– Cold water: appropriate amount
– Crab roe: appropriate amount
– Sesame oil: appropriate amount
– Ginger and scallion water: appropriate amount
– Chicken bouillon powder: appropriate amount
White Pepper Powder, appropriate amount
White Sugar, appropriate amount Salt, appropriate amount 1. Slowly pour cold water into the flour mixing bowl. 2. Knead into a smooth dough, cover with plastic wrap, and let it rest for 20 minutes. 3. Chop the pork belly into minced meat. 4. Add 1/3 spoon each of sesame oil, salt, and chicken powder to the minced meat, mix well, then gradually add scallion-ginger water and stir until combined. 5. Add crab butter and stir until evenly mixed. 6. Add an appropriate amount of pork skin jelly and stir vigorously in one direction until the mixture becomes firm and elastic. 7. Ratio of crab butter, minced meat, and pork skin jelly: 1:2:3Take out the rested dough and knead it a few times. Cut it into small pieces.
Roll each piece into a wrapper that is thicker in the center and thinner at the edges. Fill it with the filling and pleat to shape. Top with crab roe. Prepare several raw dumplings. Place the raw dumplings in a small bamboo steamer. Place the steamer over cold water. Steam over high heat for 10 minutes. Serve immediately.
