Steamed Willow Leaf Dumplings
Overview
Willow Leaf Steamed Dumplings, I once took my daughter out of the library too late, so I had lunch at the nearby Shaxian Snacks. My daughter liked the steamed dumplings inside, mainly because the shape attracted her, and she kept saying she wanted to eat them after she came back. Of course, I was worried about the meat filling outside, so I decided to try it myself. I had never seen anyone else make it before. I thought about it for a while, but I always felt that it was not beautiful. Please give me some advice.
Tags
Ingredients
Steps
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Chop the leg meat into small pieces.
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Put salt, light soy sauce, oyster sauce, salad oil, ginger, green onion, sugar and egg white in a bowl.
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Beat in one direction.
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Wash and chop black fungus after soaking.
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Wash the cabbage, blanch it in boiling water, pick it up, chop it into pieces, and squeeze out the water.
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Grate the carrots into shreds and chop finely.
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Boil the corn in the pot for a while and drain.
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Put all the vegetables in a large container, add salt, light soy sauce, oyster sauce, salad oil, and a little sugar and mix well.
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Add minced meat and stir evenly.
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Dish out and set aside.
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Put an appropriate amount of filling on the dumpling wrapper, pinch it from one end and then move from the middle, pinch left and right, and finally close it. You can't take pictures by yourself.
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Wrap them in order and steam them in a steamer for about 20 minutes.
