Mushroom and Pork Dumplings

Add warm water to flour and mix into snowflakes

After kneading the dough, cover it to keep it fresh. Set aside to wake up for a while.

Prepare 1000g fresh oyster mushrooms, remove the stems. One green onion, peel and cut the ginger into slices, take 4-5 slices, chop them together with the green onion and set aside

Seasonings required

500g of fresh pork filling. Pork belly is best, 30% fat and 77% lean, not too fat and not too dry.

Let me introduce in particular, the most important seasoning, Sichuan peppercorns. I think no matter what kind of meat filling, Sichuan pepper powder is indispensable. Hee hee. Because it makes our fillings super delicious.

First, we need to wash the oyster mushrooms. Then boil water and cook.

After that, we need to choose gauze with thicker holes to squeeze out the water from the oyster mushrooms. I used a whole drawer cloth. The water in the oyster mushrooms must be squeezed out as much as possible, otherwise the filling will be watery and tasteless.

After squeezing out the water, chop the oyster mushrooms

Then put the meat filling, minced green onions, minced ginger, and oyster mushrooms into a basin

Put refined salt, monosodium glutamate, pepper powder, sesame oil, light soy sauce, thirteen spices, and vegetable oil into the filling basin and stir evenly. If you feel the filling is too dry, you can add vegetable oil

Take out the risen dough

Cut into small pieces of about 3cm

Pole into round pancakes

Put the prepared fillings into the pancake and wrap it into a dumpling shape

Wrap into dumpling shape

Finished wrapping, hey, although the size is not uniform, it will definitely not affect the taste.

Finished product

The soft mushrooms are paired with the tender pork. Take a bite and it is extremely fragrant and tender. What are you waiting for? Let’s start making it together.

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