Lard dumplings

Overview

When I was a kid, oil was provided on a planned basis, and our family often didn’t have enough oil. Mom would buy some lard or fat and let dad boil the lard. Lard residue has become our snack. The crispy and fragrant texture and the feeling of taking a bite of oil were the ultimate enjoyment for us as children. Nowadays, we are not short of oil. Although we miss the taste of our childhood very much, we can't bear to take a bite of lard residue. Throw it away. For me, who has experienced an era of poverty, I think it is too wasteful and a pity. So adding some ingredients to make dumpling fillings, you can enjoy the delicious food and get psychological comfort.

Tags

• snacks
• pasta
• celery
• dumpling skin
• eggs
• lard residue
• soaked black fungus
• vida mei onion and ginger cooking wine
• vidamy extra virgin stir-fried vegetable soy sauce
• white sugar
• carrot
• vegetable oil

Ingredients

Steps

1. 1 Prepare the ingredients and seasonings: soak the dried black fungus in cold water and remove the roots; cut the celery stalks into small sections; peel the carrots and cut into small pieces for later use. Dumpling wrappers are ready-made dumpling wrappers sold at the market, I forgot to take a photo.

   

2. 2 Beat the eggs, add about 15 grams of oil in a non-stick pan and fry until they are dry and crumbly.

   

3. 3 Place lard residue, carrots, celery, and fungus in a meat grinder and grind into coarse powder.

   

4. 4 Pour in 3 tablespoons of Flavored Virgin Stir-fried Light Soy Sauce. Don’t add too much seasoning at first. It should be light rather than salty. If it becomes light, you can adjust it later.

   

5. 5 Pour in 1 tablespoon of Weidam onion and ginger cooking wine to remove the fishy smell and increase the aroma.

   

6. 6 Add about 15 grams of oil to a non-stick pan, add lard residue and stir-fry minced vegetables until cooked. The vegetables will release water during the frying process. It doesn't matter. Fry for a while to dry out the water a little, but don't dry it out too much.

   

7. 7 Add the cooked egg cubes and stir-fry evenly. The eggs will further absorb the moisture from the vegetables. Taste the taste, just feel it is slightly salty when you eat it.

   

8. 8 I wanted the dumplings to be translucent, so I rolled out the wrappers thinly. Place the filling in the center of the dumpling wrapper, fold the wrapper in half and make pleats on one side.

   

9. 9 After pinching the pleats, trim the edges to make them look better. Or make dumplings according to your own habits.

   

10. 10 Bring the water to a boil and steam over high heat for 6 to 8 minutes.

    

11. 11 The skin is thin and full of fillings, salty and oily. Dip the dumplings in vinegar. One bite is so delicious!