Ingredients ?

Ingredients

Sticky rice flour 210g or so

Dried mustard greens moderate

Pork moderate

Bamboo shoots half

Fungus moderate

Seasoning

Materials wine, white pepper, black pepper

Ginger powder, soybean paste

Salt, material wine

Dried mustard greens, bamboo shoots and diced meat How to make soup dumplings ?

First prepare the filling: soak and chop the fungus, cut the bamboo shoots into small cubes, cut the meat into small cubes (I used pure lean meat, of course, with fat meat will be more flavorful ah)

Mix the processed ingredients, add white pepper, black pepper, soy sauce, ginger powder, pour a moderate amount of wine and mix it well

Add oil to the pot, stir-fry the filling ingredients, and add the appropriate amount of salt. I sauteed until fully cooked. (At this point the filling can already be used as a dish = = directly eaten taste is also good)

The following preparation and bread dumplings. The first thing you need to do is to add warm water to the glutinous rice flour and knead it into a ball, divide it into ten equal parts

Take a piece of dough and put it in the palm of your hand, use your fingers to press the dough into a bowl shape (you can apply a little bit of water to the bowl if it sticks to your hand)

Put the stuffing into the pinched dough, pay attention to press the stuffing down, and make the dough level with the edges of the dough, it is almost level with the edge of the dough, it's not good for wrapping when it's too much or too less. Then close the mouth wrapped into a ball, shaping

Last boiling water to cook dumplings: dumplings put in a pot, prepare a bowl of cool water, every time the pot of water boiling water to add some cool water so that the water does not boil up, so n times, to see dumplings to the upper floated on the cooking (packages of different sizes to forgive = = =)

Scoop out, eat

Tips

*Packing the stuffing try to be as solid as possible, dumplings, or shaping the dumplings to make them more comfortable, so that you can enjoy them. Don't leave air in the dumplings, or squeeze out the excess air when shaping them

*If you have too much filling, you can just eat it, or make it into a stuffed cabbage pie. (Personally, I prefer the thin and crispy ones)