Mushroom dumplings
Ingredients: soy sauce,salt,Pleurotus eryngii,pork belly,eggs,MSG,cooking wine,ginger,flour,oil,diced green onion,pepper powder
Recipe Recommendations
- Pleurotus eryngii 100 grams
- pork belly 250 grams
- flour appropriate amount
- eggs one
- salt appropriate amount
- pepper powder appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- oil appropriate amount
- MSG appropriate amount
- diced green onion appropriate amount
- ginger appropriate amount
- salty and fresh
- cook
- several hours
- senior
Steps for Mushroom dumplings
1
Mix a dough that is moderately soft and soft first, and set aside to stand still
2
Chop the pork belly into meat paste (it still smells like the meat cut yourself)
3
Wash and chop mushroom
4
Cut onion and ginger into minced powder
5
Put chopped green onion and ginger, pepper powder, cooking wine, soy sauce, salt and monosodium glutamate into the meat filling and stir well clockwise
6
Pour in the vegetable oil and stir well clockwise
7
Beat in an egg and stir clockwise
8
Add the chopped apricot mushroom and stir clockwise
9
Roll the dough into long strips of uniform thickness
10
Squeeze into small doses with your hands (you can also cut with a knife), and press flat
11
Roll into dumpling skins
12
Put appropriate amount of stuffing into the dumpling skin
13
Make dumplings
14
Bring water to the boil over high heat and pour in the wrapped dumplings. Cover the pot, wait until the water boils, and add some cold water. Add water two or three times, and all the dumplings will float up and be puffed out.Mushroom dumplings Make Tips
Always stir in one direction when mixing the filling