Main ingredients

Two kilograms of glutinous rice flour

One kilogram of pork

An appropriate amount of cabbage

An appropriate amount of mushrooms

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An appropriate amount of chives

Accessories

An appropriate amount of cooking wine

An appropriate amount of salt

A spoonful of MSG

Appropriate amount of soy sauce for steamed fish

Steps

1. Remove the stems of the mushrooms and boil them in boiling water. When you smell the fragrant mushrooms, you can take them out of the pot. Use cold water. Soak for a while

2. Use the water used to cook the mushrooms to boil the cabbage until soft. Don’t overcook it. When it becomes soft, take it out of the pot and soak it in cold water

3. At this time, wash the lard and put it in Boil in a pot, just a small bowl of water is enough. When the water is almost dry, turn on the minimum fire, cover it and leave it alone. Let it slowly release the oil. At this time, you can chop the stuffing.

4. After the stuffing is chopped, add cooking wine, salt (not too much, you can add less, but you can’t do anything if it’s too much), MSG, mix well, put chopped green onion on top, and pour Steamed Fish with Soy Sauce

5. Because I take photos, I sometimes forget to take them, so I can’t take them when pouring the oil. When you pour the hot lard on the chopped green onions, you will feel that the whole kitchen has become It smells so good!

6. Forgive me. I was so focused on kneading the dough that I forgot to take a picture. I poured two-thirds of the glutinous rice flour into the basin and slowly stirred it with boiling water. I poured too much water and the dough was too big. It’s sticky. You see my hands are full of flour. At this time, the remaining flour in the bag can be used for first aid. If the glutinous rice dough is too sticky, pour some dry flour into it until the dough is no longer sticky

7 .Take a small lump of noodles and roll it into a round shape and then slightly lengthen it

8. Dip your thumb in water, insert one end and slowly turn it in a circle, and pinch gently

9. Shape the dough into a small bowl

10. Add the stuffing and close slowly

11. The dumplings are completed and can be steamed or boiled in water