Steamed dumplings with egg yolk and chrysanthemum

Overview

I made two egg white delicacies in the past two days, and I was worried about how to use the remaining egg yolks. Suddenly I had an idea and remembered the chrysanthemum steamed dumplings I wanted to make. Rub the egg yolks into the dough and they will become golden yellow, and they are more nutritious! The craftsmanship is not good, only one chrysanthemum can bloom more brilliantly, so please don’t complain, the shape is not perfect, but the taste is very good, because the filling is specially added with hand-made fish balls brought back from my hometown, which are also fish balls made by me! There are more egg yolks used here. You can use whole eggs plus egg yolks and an appropriate amount of water, or you can use pumpkin juice instead

Tags

• staple food
• home cooking
• cantonese cuisine
• old man
• breakfast
• new year's day
• xiaonian
• alkaline surface
• cooking wine
• egg yolk
• fish balls
• flour
• garlic
• meat filling
• mushrooms
• oyster sauce
• ginger
• salt
• water

Ingredients

Steps

1. 1 Ingredients for dumpling wrappers: 150 grams of flour, 6 egg yolks, 25 grams of water, a little salt, a little alkaline flour

   

2. 2 Mix the dumpling wrapper ingredients and knead into a smooth dough, cover and let rise for 20 minutes

   

3. 3 Take 3 fat and 7 lean pork belly fillings, chop the hand-made fish balls (can be omitted if not available), mince the ginger and garlic, soak the mushrooms and chop them

   

4. 4 Add oyster sauce, salt, cooking wine, and 2-3 porcelain spoons of water to the meat filling, and use chopsticks to stir in one direction until strong

   

5. 5 Mix the shiitake mushrooms, green onions, ginger, and fish balls into the meat filling, and stir evenly

   

6. 6 Sprinkle an appropriate amount of dry flour on the work surface and roll the dough into a thin sheet,

   

7. 7 Use a suitable mold to carve out individual dumpling skins from the dough

   

8. 8 Apply dry flour to each side of several pieces of dumpling skin, fold them up, and use a rolling pin to roll out the edges thinly into a lotus leaf shape

   

9. 9 Shake off the excess dry flour from the dumpling wrappers, add an appropriate amount of meat filling, and close it with a tiger's mouth like making siomai

   

10. 10 Turn the excess dough of the wrapped dumplings outwards, and then cut into strips with scissors

    

11. 11 Turn on the steamer and steam for 8-10 minutes. Use your favorite dipping sauce for dipping