Glass Dumplings *pp.2-3*

Feature
The skin is thin and transparent, shaped like cabbage, and the fragrance is country-friendly, fat but not greasy.

Raw Material
Flour 300g
Pork fat 200g
Pork lean meat 50g
Cabbage 150g
Fine salt, pepper, monosodium glutamate, sesame oil, cooking wine

Production Process
1. The pig fat is cooked and diced; the pig lean is fine.
2. The cabbage is drowned, cooled, shredded, and squeezed out.
3. Pig lean meat and add salt, pepper, monosodium glutamate, sesame oil, cooking wine and mix well, then add cooked fat meat, small cabbage and mix well into a filling.
4. Mix the flour with fresh water and form a dough.
5. Take the skin into the filling heart and knead it into a cabbage shape.
6. Cook with steam for about 10 minutes.

The dough’s skin should be powdered with fine soybean flour.