Steamed dumplings with bean and meat

Beans contain more high-quality protein, minerals and vitamins

It also has important medicinal value and is especially suitable for people with weak spleen and stomach.

This time I used whole wheat flour, so the color of the steamed dumplings was a little dark

Recipe Recommendations

beans appropriate amount
pork appropriate amount
flour appropriate amount
fungus appropriate amount
onion appropriate amount
Jiang appropriate amount
peanut oil appropriate amount
pepper appropriate amount
salt appropriate amount
chicken essence appropriate amount
soy sauce appropriate amount
soy sauce appropriate amount

salty and fresh
steamed
half an hour
ordinary

Steps for Steamed dumplings with bean and meat

Wash the pork and chop it into powder, chop the onions and ginger, and chop it together into meat filling.

Put the pepper into a bowl, pour it with boiling water, and drain off the pepper to make pepper water.

Pour the pepper water into the meat filling, add soy sauce and mix well for a while.

Wash the beans and blanch them in hot water.

Blanched beans are cooled and cut into the ground.

Soak and wash the fungus and cut it into pieces.

Stir the mixed meat paste, beans, fungus, peanut oil, chicken essence, salt, and soy sauce evenly in the same direction.

Add hot water and peanut oil to dough and soak for half an hour.

Knead the dough evenly again, knead it into long strips, cut it into ingredients, and press flat.

Roll out the dough into a skin, and then wrap in the appropriate amount of stuffing.

Wrap and shape, soak the cage cloth and place it in the steaming drawer. Put the steamed dumpling blanks on the drawer and steam for about half an hour.