Ingredients?

500 grams of cowpeas

200 grams of pork filling

500 grams of flour

Ginger A few

A few green onions

Corn oil

Dark soy sauce

Light soy sauce

Salt

Fuel consumption

Panthoxylum bungeanum noodles

Cooking wine

Thirteen spices

Steamed cowpea dumplings How to do it?

After the water boils, blanch the cowpeas. If they change color, take them out immediately and put them in cold water.

The finer the cowpeas are cut, the better

Put the minced cowpeas, minced green onions, minced ginger, cooking wine, dark soy sauce, oil-consuming chicken essence, thirteen-spice pepper noodles, salt, corn, oil and water into the meat filling. . Add about half a bowl of water to 200g of meat filling.

Make noodles and roll out dumpling wrappers to make steamed dumplings. Steamed dumplings are larger than ordinary dumplings, so the dumpling wrappers should be rolled out larger to hold more fillings. I made willow leaf dumplings, but normal dumpling shapes will also work.

Put a wet basket cloth on the basket. If there is no basket cloth, grease the basket with oil to prevent it from sticking to the pan. After the water boils, put it in the steamer and steam it over medium heat for 15 minutes.