Dumplings stuffed with string beans. I remember when I was a kid in the 60's, vegetables were in season to eat what vegetables. The supply of vegetables is far from being able to satisfy everyone's needs, with this distribution according to the people, to the time to eat bean curd is often to buy back, some of the bean curd has been old. I remember my mother always had a way to use the old bean curd to wrap dumplings and participate in the cornmeal steamed old people called steak, mom can't read or write I don't know if it's right. Today will be this dumplings this staple first to share with you.

Materials

Main ingredient: 500g of pork, 500g of beans, 700g of dumpling powder;

Accessories: oil, salt, pepper, sugar, MSG, onion, ginger, cooking wine, fungus, mushrooms

Bean curd dumplings

1

The main ingredients of the dumpling powder Add water and dough to wake up.

2

Bean curd 500g

3

Pork filling 500g

4

Soak fungus and mushroom.

5

Pick the tendons of bean curd and wash.

6

Bring water to boil in a pot

7

Put in bean curd and cook.

8

Blanched bean curd over cool.

9

Chop the bean curd

10

Chop the mushroom and fungus.

11

Mix soy sauce, salt, sugar, cooking wine, sesame oil, monosodium glutamate, chopped green onion and ginger in the meat stuffing, then add the mushrooms and fungus and mix well.

12

Add the chopped bean curd and mix well.

13

The filling is ready

14

Knead the dough into a long strip, then pull it into small balls of similar size and roll it out.

15

Start wrapping the dumplings.

16

These are the finished dumplings.

17

Take a pot, put water in it and when the water boils add the wrapped dumplings. Add cold water as the water boils, usually about three times, so that the dumplings cook easily.

18

Cooked dumplings.

Tips

Bean curd must be cooked when blanching and fish out.