Ingredients.

For the dough.

• 500 grams purpose flour.
• 10 grams instant yeast.
• 150 mls pure milk.
• 80 grams sugar.
• 2 tablespoons vegetable oil.
• 160 mls warm water.
• 1 tablespoon baking powder.
• 1 egg white.

For the filling.

• 400 grams of minced pork.
• 2 dried black fungus.
• 5 shiitake mushroom.
• 100 grams shallot (finely chopped).
• 20 quail eggs.
• 20 grams clear noodles.
• Salt, sugar, black pepper, vinegar.

Instructions.

For the dough.

• Mix well instant yeast with a little warm water. Add sugar and 50 grams purpose flour. Let the dough rest for about 1 hour. Then mix well all ingredients and knead until have a smooth and soft dough, not wet in sticky.
• Continue to let the dough rest, cover the dough with a towel. So the dough is not dry. Then add baking powder. Let the dough rest for about 1 hour.
• Divide the dough into multiple portions, flatten the dough and make it slightly thinner, place the filling in the center, and wrap the dough around the filling

While watiting for the dough to rest, prepare filling.

For filling.

• Boil quail eggs for about 10 minutes. Cool water then peel.

• Soak fungus and shiitake mushrooms and clear noodles with hot water in 10 minutes to turn soft, wash it and finely chopped mushroom and cut the clear noodles about 2 cm sized.

• In the large bowl, mix well minced pork with shallot, 1 tablespoon salt, 1 teaspoon sugar, 1 tablespoon black pepper. Mix well and make the balls. Then set aside. Add sugar and salt to taste.

• Steam the balls for about 20 minutes, don't open the lid, because it will make the dumpling collapsed.

Note: Mix well 1 tablespoon vinegar with cool water which you use to steam dumpling. So dumpling can be fragrant and white.