Chives and fresh meat dumplings
By LeopoldoJast
The dumplings that villagers in my hometown in Henan talk about are by no means the dumplings in the sense we know them. The dumpling shape we often make is called "flat food" here. Dumplings specifically refer to this kind of dumpling we call pig ears shaped.
Recipe Recommendations
- flour 200 grams
- leek 200 grams
- salt appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- sesame oil appropriate amount
- shisanxiang appropriate amount
- pepper powder appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
- MSG appropriate amount
- soy sauce appropriate amount
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Chives and fresh meat dumplings
1
First put the flour in a bowl and mix it into a moderately soft dough and soak it for later use.
2
Prepare a fresh meat filling.
3
Remove the old leaves of leeks and wash them for later use.
4
Place the leeks on the chopping board and chop them up.
5
Put the leeks into the fresh meat filling.
6
Add salt, oyster sauce, sesame oil, soy sauce, a little soy sauce, thirteen spices, pepper powder, pepper powder, chicken essence and monosodium glutamate, and mix well.
7
Place the dough on the plate and roll it into a large dough.
8
Fold the rolled dough sheet.
9
Cut the dough into equal sections of prawns, then stretch them out and pack them together.
10
Cut into trapezoidal slices for later use.
11
Take a piece of skin in your hand and spread the dumpling filling on the small end.
12
Roll slowly down from the top.
13
Tighten the two corners at both ends tightly to avoid cracking and revealing the filling when cooking. That is, an ear dumpling is made.
14
Wrap all the dumplings for later use.
15
Add water to the pot and bring to a boil, add dumplings, cook and serve in a bowl