Imagine, early in the morning to enjoy the hot steamed dumplings with a smooth white cake, the meat is fragrant smoked in the inside, some people can resist that great taste. Especially, on the cold weather that is holding the hot dumplings in the hands of nothing.

Zhuge Liang, after conquering southern China and southern China (now Yunnan and northern Burma), on the way back, Gia Cat and his army could not get past the big river, the fast flowing water ... He was instructed by Menggu to cut his head 50 men and throw him down the river to ease the violence of the river.

But he did not want anyone to die. After several days of thinking, he decided to kill all the cows and horses they brought with them, to get their meat and stuff them into small, shaped heads and throw them into the river. He crossed the river and returned to his kingdom. Then he called the cakes "barbarians" (Man Head), to this day it is Dumplings.

Steps to making dumplings
Step 1. Prepare the glaze
Pour 15ml of milk into a small pot, turn on the stove to warm milk, about 30-40 degrees C, then add 3g of sugar to stir, then let the enzyme hatch in.

Leave the mixture from 10 to 15 minutes will see yeast bursting like crab bricks. Note, if yeast is not hatched glaze is broken, you go away and remake the new enamel. If using this yeast to make bread will not bloom, this is the reason why the shell does not hatch that many people enjoy.

Step 2: Mix the flour and knead the flour
After the yeast has blossomed, you put all the flour, 120ml of fresh milk and milk mixture into a large stirrer, stirring until the mixture blends. Please stir to avoid the condition of powder lumps! Then, you sprinkle a little dry powder on the palm and then proceed to paste powder. Hand over the dough and knead directly in the kneaded pan, until the flour blends into a uniform mass with a relatively smooth surface.

This step you have to do well to smooth powder, no luster or need, so the finished cake shell to achieve the best porosity smooth.

Step 3. Incubate the flour
Scrape a little oil into a large bowl or bowl, then add the flour, roll over to cover the oil to cover a thin layer outside the flour. Use a clean damp towel to cover and keep the dough in a closed environment (rice cooker, microwave oven) so that the dough does not dry out. Incubate until the flour hatch 2 - 3 times.

Step 4: Marinate meat
While baking powder, take the time to make bread.

Sliced lean meat with 1 tablespoon fish sauce, 1 teaspoon salt, 1 teaspoon sugar and ½ teaspoon pepper. Use the chopsticks to mix well to spice up the meat, making the kernel more bold when eating.

Step 5. Boil the eggs
Put eggs in the pot and boil for 15 minutes. When the eggs are ripe, you pick out the cold water, wait for the eggs to cool off and peel off the shell, to separate. Quail eggs are added to the middle of the meat to increase the attractiveness of this dish. Depending on your preference, you can give 1 or 2, 3 eggs to a dumpling. Note, you can not replace the eggs with chicken eggs, duck eggs because they are too large, not suitable to do dumplings.
Step 6. Pre-processing of other materials
Hot mushrooms soaked in warm water, cut roots, washed and then cut into thin strands.

Onion peeled, washed, diced.

Dry, shredded, chopped.

The leaves are picked up, washed and then chopped.

Step 7. Stir the cake
You pan over the kitchen with a little oil, when the oil is hot, the purple onion, then lean the meat in sauteed, add onion, ear mushrooms in the fried together.

Taste the seasoning, fried until the ingredients are ripe and aromatic nose, then sprinkle on the leaves, sprinkle some pepper and turn off the kitchen.

Step 8. Mix the flour twice
Take the powdered mixture out, put on the clean plane (tray, tray, cutting board) lightly stuffed the gas in the powder. Add the ingredients of part 2 (flour, egg whites, sugar and baking powder), stirring for about 10 - 15 minutes until the powder is smooth and elastic.

Step 9. Make the dumplings
Divide the flour into 8 equal parts, each about 70 - 75g. Roll around small blocks of flour and then roll out the rolled mill. Note, the edge trimmer is thinner than the center, so it is easier to make the dumplings.
Take turns and place the cake on a clean tray.

Step 10. Pack the cake
You spread the cake on the flat surface, scoop 1 tablespoonful in the middle of the cake, put a quail egg on the core. Knock the edges of the casing back to close the cake and then cleverly wrapped. Use your fingers to create beautiful eyes for the edge of the cake! Note that the cake must be very clever and not reveal the inner core.

Step 11. Cooked
You prepare the steamer dedicated or ordinary pot, rice cooker to steam depending on conditions.

Boil the water in steamed rice and steam for about 15 minutes. Because the kernel is ripe, just steam the hulls. Note, if you want a smooth white dumplings, when the water is boiling, you will put the cake to steam, while at the same time to small fire during steaming.
After 15 minutes the cake is cooked, take the cake out and then eat hot.
Wish you have a delicious dumplings made by yourself!