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1
Add the cake flour, bread flour, beet sugar, baking powder, and salt to a bowl and mix with a whisk.
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2
Add 110 ml warm water to the bowl as well and mix with a spatula.
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3
When it's no longer lumpy, knead the mixture until it has a consistency that feels like an earlobe.
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4
If your dough feels too hard, wet your hand with the remaining warm water and knead.
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5
Repeat this until the dough reaches the right consistency.
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6
Add the canola oil to the mixture and continue to knead until blended.
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7
Gather the dough into a ball and place it in a bowl.
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8
Cover the bowl with cling film and let the dough rest for 10 minutes.
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9
Split the dough into 6 equal parts.
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10
Turn each piece out onto a dusted surface and use the palm of your hand to flatten it into a circle shape.
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11
Roll the dough out with a rolling pin until it has a diameter of 15 cm.
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12
Hold a piece of dough flat in your left hand and add 1 tablespoon of filling to the center.
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13
Wrap the filling with the dough, drawing the edges upwards.
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14
Lastly, pinch the top close and twist to seal.
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15
Put the dumplings in a steamer lined with cabbage or parchment paper and steam for 10 minutes
