steamed dumplings with moss and mushroom
By MelvinCassin
In spring, moss is a fresh seasonal vegetable here. The temperature is still four to five degrees Celsius. No wild vegetable will grow too fast. Only this moss, with its green leaves, is very popular among people.
Recipe Recommendations
- moss half a catty
- mushrooms half a catty
- fungus five flowers of
- Zhuwaiji half a catty
- flour One catty
- green onion half a
- shisanxiang appropriate amount
- soy sauce appropriate amount
- edible oil appropriate amount
- edible salt appropriate amount
- chicken essence appropriate amount
- salty and fresh
- steamed
- half an hour
- simple
Steps for steamed dumplings with moss and mushroom
1
Half a catty of pig's outer ridge
2
Half a catty of moss, pick and wash it thoroughly
3
Half a catty of mushrooms, remove the stalks, and wash
4
Soak the fungus, wash it and chop it.
5
Cut the pork ridge into grains, place it in a basin, add the edible oil, soy sauce, ginger powder, and thirteen spices, stir well, set aside
6
Chop the lichen mushrooms, shredded fungus, and chopped green onion into the stirred meat, add the cooking oil, salt, and chicken essence and stir well
7
Remove the kneaded dough
8
Rub the dough into long strips, cut it into pieces, and roll it into thin skins
9
Wrap the filling in the skin and wrap it into the shape you want
10
Put water in the steamer, put on the grate, and put in the wrapped steamed dumplings. Steam over water and boil for about 15 minutes
11
Such fragrant steamed dumplings. They are spicy and fresh when eaten with garlic paste
12
This is a finished picture of a crescent shape