Love Xiaoxiao Dumplings

By AnnamarieHackett

Love Xiaoxiao Dumplings
Ingredients: salt,dried bean skin,garlic sprouts,dried mushrooms,pork,eggs,onion,Jiang,oyster sauce,chili oil,dried fungus

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Steps for Love Xiaoxiao Dumplings

  • 1
    Prepare all materials.
  • 2
    Wash onions, ginger and garlic for later use.
  • 3
    Soak bean skins, dried mushrooms, and dried fungus in warm water respectively (be careful not to soak the bean skins).
  • 4
    Soak bean skins, dried mushrooms, and dried fungus in warm water respectively (be careful not to soak the bean skins).
  • 5
    After soaking, pinch dry and control water for later use.
  • 6
    Cut green onions, ginger and garlic into powder for use.
  • 7
    Beat 4 eggs in a bowl, add salt, chopped shallot, and stir well.
  • 8
    Beat 4 eggs in a bowl, add salt, chopped shallot, and stir well. (Leave a small part of the shallot).
  • 9
    Beat 3 eggs in a bowl, add salt, chopped shallot, and stir well. (Leave a small part of the shallot).
  • 10
    Heat the pan, add oil, add some of the shallot and fry it until fragrant, then pour in the eggs and spread it into an omelet, and dilute it.
  • 11
    Remove and wait until it cools, chop the shredded silk for later use.
  • 12
    Chop the pork into meat paste and place it in a larger container for later use.
  • 13
    Chop up fungus, mushrooms, and bean skins and add them to the meat.
  • 14
    Add the onions, ginger, minced garlic and egg skins into the container, add appropriate amount of salt, oyster sauce, and chili oil, and stir well.
  • 15
    Isn't there still a raw egg? Stir well, add egg liquid to it while stirring the meat filling, and add it until it is finished.
  • 16
    Beat a raw chicken evenly into egg liquid, add the egg liquid to it while stirring the meat filling until it is finished.
  • 17
    Pour appropriate amount of salad oil into the pan, add the mixed filling, and stir fry with a spatula until more evenly.
  • 18
    Remove and place in a container for later use. The filling is ready.
  • 19
    In a smooth-walled container (such as a glass bowl or porcelain basin), pour 400g of flour, add a raw egg, add hot water little by little, add water and mix the dough until the basin is smooth, the surface of the dough is smooth, and the hands are smooth, feel that the dough is elastic and very uniform.
  • 20
    Prepare a bowl of flour and a bowl of water next to it and start kneading the dough.
  • 21
    Let the dough soak for about 30 minutes, then continue to knead. If you feel it touches your hands, add some flour.
  • 22
    Let the dough soak for about 30 minutes, then continue to knead,(if you feel it touches your hands, add some flour, or if you feel it is dry, dip your hands with water), knead it evenly again and you can make the dumpling skin.
  • 23
    In a smooth-walled container (such as a glass bowl or porcelain basin), pour 400g of flour, add a raw egg, add hot water little by little, add water and mix the dough until the basin is smooth, the surface of the dough is smooth, and the hands are smooth, feel that the dough is elastic and very uniform.
  • 24
    Cut the dough into four sections, knead them into long strips, and then cut them into small doses. The size depends on personal preference. If you like big dumplings, you will be bigger, and if you like small dumplings, you will be smaller. But not too big, otherwise the dumplings will be difficult to cook.
  • 25
    Let the dough soak for about 30 minutes, then continue to knead,(if you feel it touches your hands, add some flour, or if you feel it is dry, dip your hands with water), knead it evenly again and you can make the dumpling skin.
  • 26
    Cut the dough into four sections, knead them into long strips, and then cut them into small doses. The size depends on personal preference. If you like big dumplings, you will be bigger, and if you like small dumplings, you will be smaller. But not too big, otherwise the dumplings will be difficult to cook.
  • 27
    Sprinkle flour on the chopping board, press the small doses one by one, and then roll them into small round pancakes with a rolling pin.
  • 28
    Start making dumplings.
  • 29
    I started making dumplings. The fillings I put were quite practical, so my husband could enjoy them.
  • 30
    The wrapped dumplings can be put into the pot and cooked. They can be served out after mixing with water three times and boiling three times. Hot dumplings. Eat it while it is hot ^.^

    • Love Xiaoxiao Dumplings Make Tips

    1. I use the chili oil from Laoganma. I don't need to add it if I don't like spicy food. Friends who like hemp can add some pepper. 2. Add some five-spice powder and thirteen spices to the stuffing to make it more fragrant. I didn't buy these at that time. Of course, it would be very delicious if I didn't add the original flavor. 3. Sprinkle some flour every time before rolling out the dumpling skins to prevent adhesion. 4. Sprinkle with flour on the uneaten raw dumplings, place them in a fresh-keeping bag, place them in the freezer and quickly freeze them. They will be delicious next time.

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