Exclusive Garlic Sprout and Fresh Meat Steamed Dumplings

Minced meat should be chopped in advance (I don't like using a meat grinder; it doesn't taste as good as hand-chopped meat).

After washing the garlic scapes, pinch off the tops and then chop them with a knife.

Wash the shiitake mushrooms and then chop them.

Prepare chopped green onions, shredded ginger, Sichuan peppercorns, star anise, and water.

Add salt to the minced meat.

Add pepper.

Add five-spice powder.

Add chicken bouillon.

Add the filtered marinade to the minced meat in small amounts multiple times (after each addition, stir with chopsticks to fully combine the marinade with the minced meat).

Finally, mix it into a batter and place it in the refrigerator to chill for half an hour.

After taking the minced meat out of the refrigerator, mix it thoroughly with minced garlic shoots and minced shiitake mushrooms, then add chopped green onions.

Filtered chopped green onions, shredded ginger, and star anise are put into the pot to fry in oil.

Scoop out and discard the burnt seasonings.

Pour the hot oil over the minced meat.

Stir evenly.

The dough I kneaded and scalded with boiling water in advance has already risen.

Use a scraper to cut the dough into two pieces, and roll them into long strips.

The rolled-out dumpling wrappers should be slightly larger than usual.

Wrap the filling.

Fold the dumplings into a crescent shape.

Place in the steamer and steam for 15 minutes, then turn off the heat.

The steamed dumplings became noticeably fatter after being steamed.