Directions:
1. Mix the soy sauce, MSG, salt, scallions, ginger and sesame oil with he minced meat. Add 50 g (3 tbsp) of water and stir in one direction till you feel the sense of clasticity.

2. Add 150 g (10 tbsp) of cold water in the flour and mix. Leave aside for half an hour and then roll into 60 small pieces of dough. Press and roll into wrappings thick in the center and thin around the edge. Put the filling in the middle of the wrapping and fold. Press the edge hard to make it seal well.

3.Heat 2500 g (5 cups) of water in a pot and bring it to boiling point. Put the dumplings in till the water boils again. Wait for 2 minutes and add 100 g (6 tbsp) of cold water. When it boils again, add the same amount of cold water. Now when the dumplings start to float, they are ready to be taken out and serve.

Features: The surface is slippery and the inside is delicious.
Taste: Salty and tasty.