Preparation

• step 1

  Put 250g water, 3g salt and 500g medium gluten flour in the mixing bowl

• step 2

  Put on the measuring cup, and mix the ingredients at 30sec/REV4

• step 3

  Operate the KNEAD mode for 4min for kneading the flour into dough, take out the dough and cover it with plastic wrap, and relax it

• step 4

  Put the simmering basket into the mixing bowl, place 350g pickled Chinese cabbage (water squeezed off) into the simmering basket, and pour water higher than the pickled Chinese cabbage

• step 5

  Put on the measuring cup, wash the pickled Chinese cabbage at 5min/REV5.5, take out the washed pickled Chinese cabbage, squeeze off water, and then clean the mixing bowl

• step 6

  Put the washed pickled Chinese cabbage into the mixing bowl, put on the measuring cup, smash it at 30sec/REV7, and take out the smashed pickled Chinese cabbage

• step 7

  Put 350g chopped streaky pork into the mixing bowl

• step 8

  Put on the measuring cup, and smash the pork at 15sec/REV8

• step 9

  Scrape the smashed pork to the bottom of the mixing bowl with a scraper and add smashed pickled Chinese cabbage

• step 10

  Add 15g light soy sauce, 10g oyster sauce, 5g salt, 3g thirteen-spice powder, and 1 teaspoon of white pepper powder

• step 11

  Add 20g minced scallion, 10g minced ginger and 20g sesame oil

• step 12

  Cook the ingredients at 2min/BREV4, and meanwhile pour 100g water (1 measure cup lid) through the hole one the lid

• step 13

  Take out the relaxed dough, knead it into a long dough strip, and divide it into small dough part weighing 10g each

• step 14

  Roll each small dough part into a dumpling wrapper thin on edge and thick in middle

• step 15

  Wrap the prepared stuffing into dumplings

• step 16

  Cook the dumplings in water or refrigerate them in a refrigerator