Mushroom, leek and pork dumplings
Overview
I had some pork filling left over from making Mapo Tofu, so I simply went out in the morning to buy some chives, put in some dried shiitake mushrooms, and I had another dumpling meal~
Tags
Ingredients
Steps
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Put the pork stuffing into a large bowl, add a little cooking wine, dark soy sauce and salt, stir well and marinate for 20 minutes.
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Wash the leek moss and cut off the front part of the flower. Wash the green onions, peel and mince the ginger, and soak the dried shiitake mushrooms.
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Cut the leek into small sections, chop the green onion into finely chopped green onions, mince the ginger, and cut the dried shiitake mushrooms into small dices.
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Put the chopped ingredients into a food processor and blend.
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Put the stirred ingredients into the meat filling, add salt, five-spice powder, and oyster sauce.
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Pour a little more olive oil into the pot, add peppercorns and fry until fragrant.
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Pour the fried Sichuan peppercorn oil over the stuffing and pick out the Sichuan peppercorns.
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Mix well and the filling is ready.
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Put flour in a basin and add a little salt.
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Add water little by little to form a soft dough and let it rise for 20 minutes.
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Spread a layer of flour on a cutting board, knead the dough into a long strip, cut into evenly sized balls, and flatten.
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Roll the pancake into small rounds and add fillings.
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Tuck it shut and wrap it up.
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Pinch the two ends of the dumpling with the tiger's mouth of both hands, squeeze it toward the middle, and then do everything.
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Make water in a pot.
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After the pot boils, add the dumplings. Remember to stretch the bottom of the dumplings, otherwise they will stick to the pan.
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After the water boils and the dumplings float, add a little cold water and continue cooking. Repeat three times in total.
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Take out the cooked dumplings.
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Dip it in some vinegar and chili oil and eat~
