Leek, fungus, mushroom and meat dumplings
Overview
Chives my favorite
Tags
Ingredients
Steps
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Pick and wash the leeks and set aside. Chop the mushrooms and fungus. Chop some green onion and ginger into the meat filling and mix well
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Knead with warm water into a smooth dough, cover and let rise for half an hour
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Add an appropriate amount of thirteen spices, oil, cooking wine, braised soy sauce, or a little light soy sauce and a little dark soy sauce into the meat filling. Don't put too much dark soy sauce, the color will be too dark. If the color is too light, stir well. Then add a spoonful of oil to the cooking spoon. Just mix the diced leeks, mushrooms and fungus with the meat filling
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After the dough wakes up, take it out, knead it, and divide it into several portions. Take one of the pieces and roll it into a long strip, cut it into small pieces of the same size with a knife, press it with your hands and roll it into a dumpling wrapper with a rolling pin
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Put the fillings on the dumpling skin
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Just pinch it with your hands in the middle, then pinch it from the back, and pinch it forward from the back. Pinch until it reaches the mouth, and then pinch it again with your hands to prevent the opening from being wrapped up in sequence
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Bring a pot of boiling water to a boil. When the water boils, lower the dumplings into the pot and use a spoon to gently push the dumplings from the bottom of the pot to stir them. In order to prevent sticking, because there is meat filling, it is not cooked well. When the water boils again, pour half a bowl of cold water into the pot and beat it. When the water boils, pour half a bowl of cold water. Pour in water three times in a row and it will be cooked.
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If you like garlic, you can dice it or smash it into minced garlic and dip it in vinegar to eat with dumplings
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Fragrant
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Haha😄
