Pork and cowpea filling dumplings
Overview
Cowpeas are very nutritious and are good whether eaten cold or stir-fried. They are also particularly delicious when paired with protein-rich pork fillings and wrapped in some dumplings...
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Ingredients
Steps
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Add flour and water while mixing to form a smooth dough, cover it and let it rest for half an hour
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Steam the cowpeas in an electric steamer until they are dark green in color. Pinch them with your hands. When they are cooked, they are not too rotten. Put them aside to dry until they are not hot to your hands
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Add minced scallions, minced scallions, minced ginger, pepper, thirteen spices, salt, cooking wine, soy sauce, peanut oil, and sesame oil to the meat filling and stir clockwise until there is great resistance
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Cut the cowpea into fine pieces
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Squeeze the water with a little force, don't make it too dry, and put it into the meat filling basin
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Mix clockwise
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After waking up, roll the noodles into long strips
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Grinding agent, press flat
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Roll out the dough into a slightly thicker middle
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Take a dumpling wrapper and put filling in the middle
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With the thumbs of the left and right hands on the inside, the other fingers on the outside, and the dumpling in the middle, squeeze both hands together to form a dumpling, as shown in the picture
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Wrapped dumplings
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Add an appropriate amount of water to the pot. After the pot is boiled, add the dumplings. Turn the spoon twice to prevent the dumplings from sticking to the bottom of the pot. Cover the lid. Turn on the pot and pour water twice to get it out of the pot
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Cooked dumplings! Then use light soy sauce, rice vinegar, sesame oil, and chicken powder to make a sauce for dipping
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Finished product pictures
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Finished product pictures
