古早味台灣小吃客家菜包，外皮Q彈，滿滿的菜脯餡，柚子葉更添風味（林美慧）

Hakka Vegetable Buns Material: Skin: half a catty of glutinous rice flour, 2 tablespoons of white sugar Filling: half a catty of ground meat, 3 tablespoons of dried shrimp, 4 mushrooms, half a catty of dried vegetables seasoning: White pepper powder, mushroom vegetarian oyster sauce practice: 1. Soak the dried vegetables, squeeze out the water, and cut into fine powder. 2. Take 3 tablespoons of glutinous rice flour, add about 2 tablespoons of water and knead into small balls. Divide into three small pieces and boil in boiling water until they float. 3. Add sugar, kueh chop and appropriate amount of water to the remaining glutinous rice, mix and knead into an earlobe-shaped dough, knead into long strips, and cut into 10 equal portions. 4. Start the frying pan, add oil, first add the soaked and diced shiitake mushrooms and fry them until fragrant, then add the dried shrimps soaked in wine and fry until fragrant, add the ground meat and fry them, add white pepper, mushrooms and oyster sauce, mix well, and finally cut into Stir the finely minced dried vegetables and stir fry evenly, which is the filling. 5. Take the small dough, press it into a concave shape with your big thumb, add a proper amount of filling, press the filling in with the thumb of your left hand, and tighten the dough with your right hand. 6. Turn it over, pinch a protruding pattern on the top, place it on the grapefruit leaf, and smear a little oil on the surface. Do them one by one. 7. Boil the water, transfer to the steamer, and steam for 20 minutes on medium heat. Cooking guide: The authentic Hakka dishes are covered with grapefruit leaves, and there is a fragrance of grapefruit.