Cream dumplings
By VicentaLakin
If you ask me which dish is the favorite, it must be a dumpling, and it must be a berry pie! The dumplings never like other pies, they don't eat them, they don't taste them, but they're not much good, though they're not low in nutrients, they're thicker, they're less digestive, so they can't eat too much at once。
Recipe Recommendations
- leek appropriate amount
- pork minced appropriate amount
- dried mushrooms appropriate amount
- salt appropriate amount
- fish sauce appropriate amount
- chicken essence appropriate amount
- vegetable oil appropriate amount
- sesame oil appropriate amount
- dumpling skin appropriate amount
- salty and fresh
- fried
- an hour
- ordinary
Steps for Cream dumplings
1
Dry mushroom washing with water soaked into small particles
2
The hot oil pours into the sliced mushroom fragrance
3
Scavengers cut into big bowls and sent in a little bit of salt, vegetable oil, salt, fish truffles, chicken
4
Add the fragrance of mushrooms
5
It's evenly mixed with pork moth and smelt
6
Smuggle all materials
7
When you're ready, you can make the dumplings you like
8
A little vegetable oil heating
9
When it's hot, put it in a pack of pickles
10
Start with the top plate. Put the lid on and flip the dumplings under
11
It'll be fine if it's on the surfaceCream dumplings Make Tips
1: Dried shiitake mushrooms are easier to cut after soaking until soft. When stir-frying until aromatic, add a pinch of salt; you can use more vegetable oil. Mix everything into the chive filling and blend well.
2: Fish sauce serves to enhance the flavor; if you don't have any, it can be omitted.
3: When frying the dumplings, use an electric baking pan to heat both the top and bottom plates. Flip the dumplings halfway through. Pay attention to the heat and cooking time to prevent burning.