Main Ingredients

Shiitake Mushrooms and Coriander

Pork Noodles

Accessories

Salt Thirteen Spices

Onion and ginger

Soy sauce cooked oil

How to make mushroom, coriander, and pork dumplings

1. 30% fat, 70% lean, chop Into meat filling. Add cooked oil, chopped green onion, minced ginger, soy sauce, thirteen spices, a small amount of salt, and mix well. You don’t need to use too much green onions and ginger, as too much will take away the aroma of the mushrooms and coriander.

2. Knead the noodles. For dumplings with this filling, it is better if the noodles are softer.

3. Remove the roots of the mushrooms, wash them and cut them into strips.

4. Boil the water in the pot and add the mushroom strips. Bring to a boil.

5. Pour it out and rinse it with cold water.

6. Pour out the water and chop into pieces.

7. Put the mushrooms into the meat filling, add salt and oil (you have just added a small part to the meat filling, now add the rest)

8.? Wash and chop coriander, then set aside. Add it when you are about to wrap it. If you add it too early, it will take a long time and the coriander will not be fresh.

9. We are about to make dumplings. Add the coriander and mix well.

10. There are rows of wrapped dumplings.

11. After the dumplings are cooked, the coriander is still relatively green and very fresh.

Shiitake mushrooms meet coriander and merge into another unique fragrance!