Ingredients
Flour (1000 g / about 7 cups), fresh yeast (half a block), duck feet (600 g / about 1.3 lbs), dried daylily buds (100 g / about 3.5 oz), dried shiitake mushrooms (50 g / about 1.75 oz).
Seasonings
Salt, MSG, sugar, minced ginger, cooking oil, and sesame oil, each to taste.
Instructions
1. Mix the flour with salt, then pour in boiling water and stir. Cover and let it rest for 5 minutes. Remove and knead until smooth, then add 15 g (about 1 tablespoon) of lard and knead into a dough. Set aside.
2. Wash the deboned duck feet in salted water, then finely chop them and set aside; soak the dried daylily buds and shiitake mushrooms in warm water until softened, wash and finely chop them, then mix with the seasonings to make the filling.
3. Divide the dough into portions, roll out into wrappers, fill with the stuffing, shape into dumplings, and pan-fry until golden brown.