Dumpling mix, water, meat, chives, scallops, scallions, salt, oil, ginger, five-spice powder, chicken broth, soy sauce, peanut oil, sesame oil

Methods

1. mix dumpling mix with warm water in the ratio of 2:1 and put a little bit of salt, so as to mix the noodles with gluten

Wake up for 1 hour with the good noodles.

2. Chop the green onion and ginger finely, add them to the meat mixture, add soy sauce, chicken essence, five-spice powder, peanut oil, sesame oil, and mix well

And put in the chopped chives and scallops when it's time to wrap.

3. Then it's time to wrap the dumplings.

4. Three open and cook the dumplings.

Materials

Diced scallops 100g

Stringy meat 200g

Green peppers 200g

High-gluten flour 300g

Maintaining wine, soy sauce, oyster sauce, salt, minced ginger, pepper, salad oil, sesame oil, water in moderation

Practice

Dumpling skin:

1. Add a small amount of After adding a small amount of water, use chopsticks to mix the flour and water into dough pieces, until more than 90% of the flour becomes dough pieces.

2. Cover and leave for more than 30 minutes.

3: About the size of your thumb, roll out into dumpling skin.

Dumpling Filling:

1: Diced scallops cut into 5mm pieces.

2. Add cooking wine, soy sauce, oyster sauce, grated ginger and pepper to the stranded meat; then add a small amount of water several times, stirring constantly.

3, green pepper cut into 2-3mm finely chopped, rubbed with salt, squeezed dry with hands, put into the meat mixture and mix well.

4, add salad oil, sesame oil and stir a little, add the right amount of salt and mix well.

Cooking dumplings:

1, boil water dumplings into, stir a little, cover, boil.

2. Add a small bowl of cool water and stir, then boil again.

3. Remove from heat, add a small bowl of cool water, stir, and fish out the dumplings.

15 dumpling servings.

Ingredients

200g fresh meat, 3 dried scallops, 1/2 cup chopped watercress, 15 spinach dumpling wrappers, 2 tsp salt, 2/3 tbsp sugar, 2 tsp white pepper, 2/3 tbsp sesame oil

Methods

1. Soak scallops overnight in water, then drain.

2.

Put the meat, dried scallops, watercress and all the seasonings into a container and mix well until it is sticky.

3.

Prepare a greased flat plate, take the filling into the dumpling skins and arrange them in the plate in order, leaving gaps between the dumplings, and spray the tops of the dumplings lightly with water.

4.

Prepare a Chinese pot with a stainless steel steaming rack, fill it with water to cover the rack by about 1 centimeter, and when the water comes to a boil, place the flat plate from step 2 into the pot, cover it with a lid, and steam it over high heat for 12 to 15 minutes before serving.