Frozen mushroom pork dumplings
By VicentaLakin
It's an indispensable taste in our home's annual dinners in the late 30s. They're all having lunch, and they're starting to have bread dumplings. Today's dumplings at our house are sauerkraut mushroom pork dumplings。
Recipe Recommendations
- high-gluten flour appropriate amount
- leek appropriate amount
- pork appropriate amount
- mushrooms appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- cooking wine appropriate amount
- soy sauce 20 grams
- shisanxiang 2 grams
- pepper oil 2 grams
- blending oil appropriate amount
- sesame oil appropriate amount
- salty and fresh
- cook
- an hour
- simple
Steps for Frozen mushroom pork dumplings
1
The raw material for the dumplings: a piece of pork that's tweeded, tweed, dried mushrooms and skins
2
Sliced into small pieces with pork, made into meat with a cooking machine
3
Cream wash cleans dry water, mushroom wash cleans into small particles
4
Add mushrooms to the meat pie
5
Pumps: 5 grams of wine, 20 grams of soy sauce, salt, chicken accompaniment According to the taste of the population, two grams of precipitine, accompaniment oil and an appropriate amount of perfume
6
And a dumpling face. Wake up
7
Sliced herring into tiny particles
8
Sliced beetles mixed with mixed meat to make water dumplings
9
Slipped and smoothed and swollen, and sprung into dumpling skin
10
Packed dumplings
11
Cook dumplings when the water's out
12
Turning dumplings up from the bottom to prevent them from sticking to the bottom
13
The dumplings floated and boiled three times before the dumplings matured
14
The dumplings are cooked, get them out. LoadingFrozen mushroom pork dumplings Make Tips
The chopped chives must be mixed with the meat filling right before wrapping the dumplings. Do not mix them too early, otherwise there will be too much moisture.