Sixi steamed dumplings
By VicentaLakin
Recipe Recommendations
- flour appropriate amount
- pork paste appropriate amount
- fungus appropriate amount
- carrots appropriate amount
- sweet corn appropriate amount
- spinach appropriate amount
- salt appropriate amount
- sesame oil appropriate amount
- soy sauce appropriate amount
- salad oil appropriate amount
- cooking wine appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- MSG appropriate amount
- Cooking powder appropriate amount
- pepper powder appropriate amount
Steps for Sixi steamed dumplings
1
Mix the flour with half boiling water and half cold water into a smooth dough and leave it at room temperature for 30 minutes.
2
Wash the spinach with clean water, blanch it with hot water, and cut it into shredded spinach.
3
Peel the carrots, wash them with clean water, and cut them into shredded carrots.
4
Soak the fungus in clean water, then wash it with clean water, and cut it into shredded fungus.
5
Wash the canned sweet corn with clean water and cut it a few times, but not too shredded.
6
These are fungus, spinach, carrots, and shredded corn.
7
Add green onion, ginger, salt, monosodium glutamate, cooking wine, frying powder, pepper powder, soy sauce, salad oil, and sesame oil to the pork paste and mix evenly in one direction. If the meat filling is too dry, add a little water before adding the salad oil.
8
Make the awakened dough into slightly larger doses and roll it into dumpling skins with a rolling pin. Wrap the meat paste into the dumpling skin, knead the dumpling skin in four equal parts into the middle, and then add fungus, spinach, carrot, and shredded corn into the four corners respectively. The green dumplings are ready.
9
Pour water in a steamer, place the green dumplings, and steam for 5 minutes.
10
Steamed Sixi dumplings