Wild vegetable steamed dumplings (semi-baked noodles)
Overview
Occasionally I go to the suburbs to find some wild vegetables, which are also sold in some vegetable markets, and they are delicious. Steamed dumplings made from semi-risen noodles taste good.
Tags
Ingredients
Steps
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Mix flour and yeast, mix with warm water to form a softer dough, knead until smooth, cover with plastic wrap, and let rise for 30 minutes until doubled in size. Knead out the air bubbles in the dough and let it rest for 15 minutes. (Because it is semi-risen, it doesn’t take too long)
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Cut the pork belly into small dices, put oil in the pot and stir-fry until cooked.
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Beat the eggs and put the base oil for frying the meat filling into the pot. After it is hot, pour it in and stir it up quickly with chopsticks. Serve out.
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Blanch the vegetables, chop them into pieces when soft, add chopped eggs, fried pork belly stuffing, add salt, light soy sauce, sesame oil, sugar, five-spice powder, and ginger powder and stir evenly. Spare.
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Knead the dough into long strips and cut into large pieces.
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Press flat and roll into oval shape.
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Add plenty of fillings. Wrap tightly like dumplings. Place in steamer. There must be enough water in the steamer!
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Leave some space between each dumpling, and the semi-risen dough will also be a little longer.
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Cover the lid, bring to a boil over high heat, then turn to medium heat for 20 minutes. Turn off the heat and wait two minutes before replacing the lid. Pour it out and eat.
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The skin of semi-risen dough is not as soft as that of fermented dough, but is firmer. If you can’t find wild vegetables, use your imagination for various fillings.
