How to make Bean and pork dumplings - BernhardSchiller's Recipe

Recipe Recommendations

pork appropriate amount
beans appropriate amount
shrimp appropriate amount
eggs appropriate amount
garlic appropriate amount
salt appropriate amount
soy sauce appropriate amount
sesame oil appropriate amount
white pepper appropriate amount

light
cook
ten minutes
simple

Steps for Bean and pork dumplings

1

It's usually late to get home from work. For convenience, I went to the supermarket and bought chopped pork stuffing. The fat and lean pork stuffing is 5:5. The dumpling stuffing needs to have fat meat to taste delicious and will not taste stale. If I have time on weekends, chop the stuffing yourself. It will be better ~(The picture of eggs and dried shrimp below will be filled up...)

2

Wash the beans and remove both ends, extract the old muscles, lay them flat and cut them into thin slices or thin threads obliquely

3

Then cut it into small dices. Depending on the personal taste, cut it bigger if you like it ~ Because my pork filling is very thin, I will cut it thinner ~

4

Cut everything into a small spoonful of salt at the back, stir well, marinate, and drain out a little water. At this time, you can prepare meat filling.

5

Put the pork in a slightly larger basin, prepare an egg, chopped green onions, ginger, and about the same amount of dried shrimp.

6

Add the eggs to the meat paste and stir clockwise, making it stronger, allowing the meat to absorb all the egg liquid.

7

Add chopped green onions and ginger, dried shrimp and a spoonful of soy sauce.

8

Add half a teaspoon of sesame oil

9

Add a small amount of white pepper

10

Stir well clockwise

11

Squeeze the marinated beans to remove excess water and place them into the stirred meat filling

12

Stir well clockwise。

13

Put appropriate amount of stuffing on the dumpling skin.

14

Wrap it up ~ I bought ready-made dumpling skins from the supermarket. They are difficult to bond when wrapping them. They can be easily bonded with a little water ~

15

Wrap all the dumplings and prepare to cook ~

16

Add half or two-thirds of the water to the pan and bring to a boil.

17

Add the wrapped dumplings, don't pour them all at once, be gentle ~ Drip a little sesame oil or cooking oil on top to prevent adhesion

18

After cooking, use a shovel or spoon and push it from the bottom of the pot to prevent sticking to the pan.

19

During the cooking process, add a small bowl of cold water when the pot is boiled, add it twice, and simmer it for a while. When all the dumplings are floating, they are ready to cook.