Directions:

1. Add the soy sauce, sugar, salt, MSG, cooking wine, scallions and ginger to theminced pork and stir. Add 50 g (3 tbsp) of cold water into the mixture and stir in one direction till you feel the sense of elasticity.

2. Add 150 g (10 tbsp) of cold water to the flour and stir well. Make the dough into a long strip and divide into small pieces each about 25 g (5/6 oz). Press with a roller to make them into wrapping with the edge thinner than the center. Put in the filling, fold and seal.

3. Put 2000 g(4 cups) of water in a steamer. When the water boils, put in hte dumpling s and steam for 15 minutes. Take them out to cool off.

4. Add the cooking oil to the frying pan and heat till the oil is 180-200ºC (355-390ºF) hot. Put hte dumplings in and fry till little bubbles are seen on the skin and the skin turns yellow in color.

Features: Golden in color, crispy outside and tender inside.
Taste: Salty and delicious.