**Ingredients of Wumiguo**
500 grams of sweet potato starch
An appropriate amount of corn starch
1.5 catties of leeks
An appropriate amount of salt
An appropriate amount of lard
An appropriate amount of chicken essence
An appropriate amount of edible alkali
**Steps to Make Wumiguo**
Step 1: Wash the leeks thoroughly and let them dry to remove moisture. (In the afternoon, due to time constraints, they may not be completely dried.)
Step 2: Chop the leeks, then add cooking oil, chicken essence, lard, and edible alkali (to prevent the leeks from turning yellow).
Step 3: First, take 300 grams of sweet potato starch and add an appropriate amount of corn starch. Stir it a little.
Step 4: Add an appropriate amount of water and stir until there are no lumps. Note that sweet potato starch hardens when it comes into contact with water, so keep stirring with chopsticks.
Step 5: Pour the mixture into a non-stick pan and stir quickly. As the temperature rises, the water slurry will become thicker and thicker. The thicker it gets, the harder it is to stir. Turn off the heat and add the remaining sweet potato starch to knead into a dough.
Step 6: Take a small piece of the dough and roll it flat with a rolling pin. Put the leek filling on it and pinch it tightly. (If you are making it for the first time and lack experience, the dough skin may be rolled too thin. If it breaks slightly, it will be difficult to pinch tightly again.) Put an appropriate amount of water in the pot. After the water boils, steam the dumplings for 10 minutes. The steaming time depends on the size of the dumplings.
Step 7: Some of them may burst open. The appearance may not be very good, but they still taste delicious.
Step 8: If the dough skin is rolled too thin, it is easy to break. Once they are steamed, they are ready to eat.
Step 9: The color will be darker after they cool down.
Step 10: They can be eaten after being steamed, or they can be fried. They will be (more fragrant) when fried in a pan.
**Cooking Tips for Wumiguo**
Warm reminder: The appearance may not be good when making it for the first time, but they taste really delicious. The dough skin should not be too thin, otherwise it is very easy to break. And once the dough skin gets oily, it is not easy to clean up. There are skills in making delicious dishes. Every dish of mine has a little trick. You can directly view my recipes by searching “Beijing Snacks”!
