Dragon-shaped steamed dumplings
Overview
Ordinary dumplings in a different shape, do they make your eyes shine?
Tags
Ingredients
Steps
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Soak the mushrooms one night in advance
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After washing, squeeze out the water and cut into fine pieces
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Put oil in the pot, stir-fry the pork belly stuffing until fragrant, add salt, soy sauce, chicken essence, and minced ginger to taste
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Add chopped shiitake mushrooms and stir-fry evenly, then let cool and set aside
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Pumpkin slices
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Steam in a steamer for ten minutes, then press it into a puree with a spoon while it is hot
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Add the pumpkin puree to the flour and mix evenly with chopsticks
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Knead the dough with your hands into a medium soft and hard dough, cover it with wet gauze and let it rest for half an hour
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Divide the relaxed dough into small even portions, about 15g each
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Roll it into a dumpling wrapper that is thick in the middle and thin on the edges
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Put the mushroom stuffing
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Wrap all the dumplings in turn. This is the dragon body
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The dough piece to make dragon claws should be slightly smaller, and fold the right side inwards
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Fold left and right in half
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Repeat folding in half left and right, leaving a little bit unfolded
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Cut 4 knives in the remaining part
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Arrange it with your hands to make the dragon's claws. Make 4 of the same, two larger ones and two smaller ones
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Make another dragon tail
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Place all the dumplings in a basket to rest for fifteen minutes. Add water to the pot, put it in a basket after the water boils, and steam over medium-high heat for about fifteen minutes
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While steaming dumplings, carve a dragon head out of a pumpkin
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Take out the steamed dumplings and arrange them into a dragon shape. Use red beads (or dough) to make longan and dragon beads
