Dumplings filled with salted egg

Mix the dough for the crust

• Add 40g of sugar to 150ml of unsweetened fresh milk, stir well.

• Mix 250g of flour with ¼ teaspoon of salt, 1 teaspoon of yeast, and ½ teaspoon of baking powder. Add the entire milk sugar mixture just mixed with 25g of cooking oil, mix well to infuse the powder.

• Knead the dough for 5 minutes until the dough forms a smooth and pliable uniform mass.

• Rub a little oil in a large bowl, let the dough rise for 60-90 minutes at a warm temperature until the dough has doubled in size.

Prepare the ingredients for the cake

• Soak the noodles and mushrooms in cold water for 5 minutes. Then, the black fungus is thinly sliced, finely chopped, and the vermicelli is cut into 3cm pieces.

• Jicama, carrots washed, peeled, chopped.

• Green onions are washed and finely chopped.

• The salted egg is separated from the yolk, washed under running water, spread with a layer of cooking oil and then baked at 110 degrees Celsius for 20 minutes.

Stir-fry the cake

• Sauté scallions, add minced meat, and stir-fry to hunt again. Then add mushrooms, beans, and carrots in turn and stir for 3 minutes.

• Add 1 teaspoon of pork seasoning powder, 1 teaspoon of oyster sauce, 1 teaspoon of soy sauce, 1 teaspoon of sugar, teaspoons of ground pepper, ⅓ teaspoon of salt, and stir until the ingredients are ripe.

• Turn off the heat and mix in the vermicelli last to make the vermicelli crispy.

Shape the cake

• When the incubation time is over, take the dough out and knead it again.

• Divide the dough into small equal portions. Roll each part of the dough thinly, put the meat and salted egg in the middle, and then wrap it.

Fry the cake

• Put the dumplings in the steamer for about 20 minutes (from the time the water boils). Turn off the stove, open the lid, wait another 5 minutes, then take out the cake and enjoy.