How to make Chaoshan style dumplings

Cut all the main ingredients into mince. Chop the pork belly into mince, dice the parsley, soak and mince the mushrooms, and mince the preserved vegetables.

1. Add oil to the wok. Add minced meat, stir-fry until it turns white, add soy sauce and stir-fry well, remove and set aside.

2. Add oil to the wok. Add chopped vegetables and stir-fry until fragrant. Add chopped shiitake mushrooms and continue to stir-fry until fragrant. Add celery cubes and stir-fry until fragrant.

3. Finally add the fried minced meat. Mix well.

4. Add five-spice powder and mix well, take it out and let it cool before making dumplings.

Make 450g flour, 200ML water and 1/4 teaspoon salt to make 75-80 dumpling wrappers.

Just enough to wrap up the above fillings.

Mix directly and pack in. Can be steamed, fried or boiled.

Tips

1. The filling used to make dumplings should not be too dry. You can add more oil during the frying process.

2. Preserved vegetables are bought directly from the market. The saltiness may be different when you buy them, so you can taste them and add salt or soy sauce to taste when frying. The standard is just a little saltier than what we usually eat.