Mushroom and pork dumplings
By CristianDach
Ingredients: salt,carrots,mushrooms,pork belly,MSG,pepper,cooking wine,onion,Jiang,flour,oil,sweet sauce
Recipe Recommendations
- flour 600 grams
- pork belly 300 grams
- mushrooms 15 flowers
- carrots a
- oil 35 ml
- cooking wine 15 ml
- sweet sauce 30 grams
- pepper 2 grams
- salt 4 grams
- MSG appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- salty and fresh
- cook
- several hours
- senior
Steps for Mushroom and pork dumplings
1
Soak mushrooms in hot water in advance.
2
Take the pork belly out of the refrigerator.
3
After thawing, cut into small dices and chop, add cooking wine, soy sauce, and sweet flour sauce to mix well.
4
Wash and slice the carrots, and put them in hot water to soak.
5
Dice mushrooms and carrots.
6
Add in the meat filling and mix well.
7
Chop the onions and ginger and place them on a plate.
8
Add oil, salt, pepper, and monosodium glutamate and mix well.
9
Add cold water to the flour and make dough, and soak for 30 minutes.
10
Knead evenly, cut, and rub into long strips.
11
Cut into 70 doses per 500 grams.
12
Roll it into thin skin.
13
Add the meat filling and wrap it up the way you like to make dumplings.
14
Put enough water in the pan to boil, and add the dumplings. After boiling, add a little cold water.
15
After boiling the pan, add a little cold water, add cold water 3 times in total.
16
Just watch the dumplings grow big and float.
17
Pour into a plate and enjoy.
18
Mix the juice with Laba vinegar and sesame oil, and dip it into it.