Fried Dumplings with Chives and Mushrooms

Overview

I have made dumplings with many kinds of fillings before, and my family especially likes the ones filled with chives. Personally, I feel that cooking wine in the meat filling has a sour taste, so I never add cooking wine when making the fillings. I always use green onions, minced ginger, onions, leeks, etc. to cover up the fishy smell of the meat. Today I tried to wrap it with leek sprouts, and I was not disappointed. It tastes good.

Tags

• staple food
• home cooking
• all-purpose flour
• chives
• connaught vinegar
• cornstarch
• dumpling seasoning
• egg
• ginger powder
• king oyster mushroom
• light soy sauce
• minced pork
• old soy sauce
• minced green onion
• water

Ingredients

Steps

1. 1 Prepare ingredients

   

2. 2 Blanch the king oyster mushrooms in water, then chop into pieces and set aside

   

3. 3 Cut the leeks into short pieces, do not mince them

   

4. 4 Add minced onion and ginger into the minced meat

   

5. 5 Add a little cornstarch

   

6. 6 To save trouble, I used Wang Shouyi dumpling seasoning this time

   

7. 7 Add dumpling seasoning to the meat filling

   

8. 8 Add chopped chives

   

9. 9 Add another egg and mix well

   

10. 10 Add 300g warm water to 600g flour and knead the surface until smooth

    

11. 11 Roll the kneaded dough into long pieces and divide it into several small pieces

    

12. 12 Roll it out into dumpling wrappers. Because I am making fried dumplings, I want to add more stuffing. I feel satisfied when I bite into it. The dumpling wrappers are rolled out big

    

13. 13 Wrap it up and arrange it neatly

    

14. 14 Add a little oil and water to the pan, cover and cook

    

15. 15 Fry over low heat until the water dries up and the bottom of the dumpling becomes golden brown and crispy. Sprinkle some chopped green onion on top and serve