Directions:

1. Mix 3 g (1/2 tsp) of salt, 1 g (1/4 tsp) of MSG, 10 g (1/3 oz)ofscallions, 15 g (1 2/3 tsp) of soy sauce, 10 g (2 tsp) if cookig oil, 15 g (1 tbsp) of water with the minced pork and stir in onc direction till you feelthe sense of elasticity.

2. Heat the remainig cooking oil in a wok, add the crushed garlic, scallions, ginger and stir quickly. Add the pepper, chili paste and stir-fry till they give out an aromatic smell. Now add the vinegar, salt, suger and MSG to produce a hot sauce.

3. Use 150 g (10 tbsp) of cold water to mix with the flour, leave aside for half an hour. Roll and reduce into 60 small pieces of dough. Press the dough into wrappings in a round shape. Put the filling in the middle and fold till hte wrapping is well sealed.

4. Heat 2500 g (5 cups) of water. When the water boils, place the dumplings in and heat till the water boils again. After it boils for minutes, put 100 g (6 tbsp) of cold water in the pot. Repeat this process again. When the water boils again and hte dumplings become afloat, they are ready to betaken out and servce.

Features:Beautiful in color.
Taste: Hot and tasty.