Pork and chrysanthemum dumplings
By AyanaRempel
The dumplings stuffed with chrysanthemum chrysanthemum are particularly fragrant, and they do not have the unique taste of chrysanthemum chrysanthemum. They are very fragrant and not greasy with pork. I like them very much.
Recipe Recommendations
- flower meat appropriate amount
- dumpling skin appropriate amount
- pepper appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- spiced powder appropriate amount
- peanut oil appropriate amount
- sesame oil appropriate amount
- salt appropriate amount
Steps for Pork and chrysanthemum dumplings
1
Wash the chrysanthemum chrysanthemum and drain it first for later use.
2
Chop the pork and set aside.
3
Add ginger and garlic.
4
Add appropriate amount of pepper.
5
Add appropriate amount of light soy sauce.
6
Add appropriate amount of oyster sauce and five-spice powder.
7
Add appropriate amount of sesame oil.
8
Stir the meat filling vigorously.
9
Chop up chrysanthemum and pour in peanut oil to cover the vegetables with a layer of oil.
10
Pour the previously stirred meat paste into the dish and stir well.
11
Season with salt.
12
Use the rolled leather bag to add the filling.
13
Boil a pot of water to cook the dumplings. I usually pour the water three times before they are cooked.