Chicken sauce dumplings
Ingredients: salt,dumpling skin,yam,meat,cooking wine,water fungus
Recipe Recommendations
- meat appropriate amount
- yam appropriate amount
- water fungus appropriate amount
- dumpling skin appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- salty and fresh
- steamed
- three-quarters of an hour
- simple
Steps for Chicken sauce dumplings
1
Prepare appropriate amount of meat filling
2
Peel and chop the yam (please forgive me for not taking it clearly due to poor light)
3
Chop the meat filling, add the shredded yams, and then add the water-grown fungus and chop them into minced meat. After the chicken feet are boiled over high heat, cook for 1 hour on low heat, take out the chicken feet, leave the juice to cool and condense, and put it into the meat filling and chop them together into minced meat. Add salt and cooking wine and mix well for later use
4
Prepare appropriate amount of dumpling skins and appropriate amount of water
5
Spread the dumpling skin with water and add appropriate amount of meat filling
6
Pinch pleats and wrap them into buns
7
Add water to the pan, add bamboo curtains, and apply appropriate amount of oil to the bamboo curtains (this is the first time to use bamboo curtains)
8
Stack the soup buns neatly on the bamboo curtain
9
Bring to a boil over high heat, simmer over low heat for 8 minutes, turn off heat and simmer for 3 minutes, and open the lid
10
Add appropriate amount of vinegar, chicken essence, sugar and sesame oil to the small plate and mix well to mix the sauce
11
The juicy and delicious chicken sauce dumplings are officially served!Chicken sauce dumplings Make Tips
1. You can have your own ingredients in the meat filling (shiitake mushrooms, bamboo shoots, etc.) 2. You can roll the dumpling skin yourself, or you can directly buy ready-made dumpling skin. 3. You can choose to add chicken claw juice or meat skin jelly to the soup. 4. The soup buns are boiled over high heat, steam for 8 minutes on low heat, turn off the heat, and simmer for 2-3 minutes before opening the lid to prevent the dumplings from collapsing.