Steamed Chive Dumplings
Overview
Another way to eat dumplings is to have thin skin and large fillings. Roll the dumpling skin into large pieces. It is quick to make and will make you full.
Tags
Ingredients
Steps
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Knead the noodles with cold water. Of course, if the weather is too cold, you can also use warm water.
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Knead into a smooth dough and set aside.
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Soak the fungus in advance.
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Wash and drain the leeks and cut them into very fine pieces; add 1 tablespoon of soy sauce, 2 grams of salt, 1 gram of Sanxiang, and a little pepper to the pork stuffing and mix well on one side of the basin.
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Then mix the minced chives, salt, thirteen spices, vegetable oil, a little sesame oil, and diced fungus, so the ingredients are mixed well and stirred in one direction. It is customary to put part of the seasoning on the meat first, but you can actually stir it all together.
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Take a piece of dough, roll it into a long strip, and cut it into similar size pieces.
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Use a rolling pin to press into a dough that is thick in the middle and thin on both sides.
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Take an appropriate amount of stuffing and put it on the dumpling wrapper. Hold the wrapper with one hand and wrap it into crescent moon dumplings with the other hand.
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Wrap them one by one and place them on a non-stick container.
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Wrapped dumplings, steamer on cold water. Over high heat, it will be cooked in 15 minutes after breathing.
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After simmering for a while, it can be served and served with a plate of balsamic vinegar for dipping.
