Chrysanthemum stuffed dumplings
By ElijahJacobs
I still eat chrysanthemums. This is the first time I make dumplings. Hehe, let's eat it fresh. Haha
Recipe Recommendations
- chrysanthemum 200 grams
- pork stuffing 200 grams
- flour 500 grams
- warm water 40 degrees 100 ml
- salt 20 grams
- soy sauce 10 ml
- pepper 7 grams
- sugar 20 grams
- salty and fresh
- cook
- an hour
- simple
Steps for Chrysanthemum stuffed dumplings
1
Kneading dough: 500 grams of ordinary flour, add 100 ml of warm water, stir, knead into dough, place in a basin with cover for half an hour.
2
Edible chrysanthemum: 200 grams of chrysanthemum petals.
3
Wash the chrysanthemums and place them in a basin for later use!
4
Stir well the chrysanthemum and pork fillings! Add sesame oil, salt, sugar, pepper, soy sauce
5
Wake up and knead it into a round dough
6
Divide the kneaded dough into four portions, leaving one portion behind.
7
Rub a small portion of dough into a short stick with a diameter of two centimeters, and then cut it into small pieces one centimeter long
8
Press the small noodles into small cakes with your hands
9
Roll the skin! Hehe, honey, rolling skin is a specialty
10
I will make dumplings! It's not very nice!
11
The water must be boiled and boiled, otherwise the dumplings will not be shaped after they are poured into the water!
12
Put the dumplings in the water and take a bath!
13
Make dumplings after they are put in the water. After 30 seconds, use a shovel to stir along the edge of the pan to prevent the dumplings from sticking to the walls of the pan. The dumplings have completely floated, and if they become fat, they are cooked!
14
The dumplings are cooked, they can be eaten on a plate ~~~~~~~~~~~~~~Chrysanthemum stuffed dumplings Make Tips
The dumplings made with edible chrysanthemums taste a bit weird! I guess it would taste better with lamb instead! I'll try using lamb filling next time! Hehe.