• 250 grams of wheat flour
• 1 tablespoon instant yeast
• 150 cc water

Skin Ingredients B:

• 150 grams of wheat flour
• 3 tablespoons water
• 60 grams of powdered sugar
• 1 teaspoon baking powder
• 60 grams butter

Contents:

• 2 tablespoons vegetable oil
• 3 cloves garlic, thinly sliced
• 2 spring onions, thinly sliced
• 2 cm ginger, chopped small
• 150 grams chicken, cut into small dice
• 100 grams of edible mushroom, cut into small dice
• 100 grams of bamboo shoots, cut into small dice
• 1 teaspoon salt
• 1 teaspoon granulated sugar
• 1/8 teaspoon pepper
• 1 tablespoon soy sauce
• 1  1/2 tablespoons oyster sauce
• 1 teaspoon sesame oil
• 1 tablespoon ang ciu
• 1/2 leeks, thinly sliced
• 1/2 tablespoons corn starch
• 4 tablespoons water

Method:

1. Contents: heat the oil, put garlic, onion, and ginger, stir-fry until fragrant, then add ang ciu, stir well.
2. Enter the chicken meat, stir, and cook until change color, then add mushrooms, bamboo shoots, salt, sugar, pepper, soy sauce, oyster sauce, sesame oil, and half a recipe of water, stir, bring to a boil.
3. Enter leek and corn starch that has been thinned with 1 / 2 recipe of water, stir, cook until thick, remove, set aside.
4. Skin: A mix all ingredients, knead by hand for 10 minutes until dough is smooth (not sticky to the touch), then cover the dough with wet cloth, let stand for 30 minutes until the dough expands.
5. Enter B ingredients into the batter A, knead again until not sticky to the touch for five minutes, then roll into a long round, divided into 20 sections.
6. Take one part dough skin, make a thin round flat, place 1 tablespoon of dough fill in the middle, then cover, round it off.
7. Create a flexion pattern of jagged lines on its surface using tweezers, then apply a little dye green cake on the center surface.
8. Heat the water in the steamer to a boil, then enter into it dumplings, steamed about 15 minutes until cooked, remove from heat.

Serve