Pork and cowpea dumplings
Continue serving dumplings. Today we serve cowpea dumplings. I like to eat cowpea dumplings. Cowpeas are green and green, making them appetizing. Cowpea has a very high nutritional value and can supplement the body's signature nutrients. It has the function of promoting gastrointestinal peristalsis, inhibiting cholinase activity, helping digestion and increasing appetite. Improve the body's antiviral effect. The calories and sugar content are not high, and they feel full. They are especially suitable for people with obesity, high blood pressure, coronary heart disease and diabetes.
Recipe Recommendations
- pork stuffing 300 grams
- cowpea 200 grams
- flour 500 grams
- edible oil appropriate amount
- salt 3 grams
- soy sauce 5 grams
- sesame oil appropriate amount
- chicken essence 2 grams
- spiced powder appropriate amount
- salty and fresh
- cook
- half an hour
- simple
Steps for Pork and cowpea dumplings
1
Add onion, ginger, salt, soy sauce, sesame oil, chicken essence, five-spice powder, edible oil to the meat filling. Beat evenly until strong.
2
Blanch the washed cowpeas in water.
3
Blanched cowpeas, naturally cool and chop them.
4
Stir the cowpeas and the beaten meat filling together and stir well.
5
Add water to the flour and knead it into a moderately soft dough, and soak for 20 minutes.
6
Knead the dough into strips and cut into small doses. Take a small dose and roll it into a thick skin in the middle and thin edges.
7
Place the cowpea filling in the middle of the dumpling skin.
8
Make them into dumplings. Stack the dumplings with intervals in the middle.
9
Add water to the pan, bring to a boil, add dumplings. Cook until it floats, repeat the water twice. Remove and serve.Pork and cowpea dumplings Make Tips
Cool cowpeas naturally after being blanched, do not use cold water to cool them.