Lotus root and pork dumplings
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Combating stomach disorders
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Inputs
Main Ingredients
Flour 500 grams
Meat mixture 500 grams
Lotus root 400 grams
Substantials
Mushroom
200g
Small onion
150g
Ginger
10g
Garlic
5g
Egg
1
Egg white
30g
Lao Soy Sauce
5ml
Wine
5ml
Soy Sauce
5ml
Scented Oil
5ml
Oyster Sauce
5ml
Salt
1g
Thirteen Spices
1g
Peanut Oil
10ml
Drinking water
220ml
How to Make Lotus Root and Pork Stuffed Dumplings
1.
Prepare the necessary ingredients, peel the lotus root, and then wash and set aside along with the mushrooms and scallions. Pour the flour into a mixing bowl, add 30g of egg white and mix well, then slowly add 220ml of drinking water, mix with chopsticks to form a floury dough, knead with your hands to form a smooth dough, cover and set aside for 30 minutes.
2.
Cut the lotus root into slices, then into strips, and finally into small cubes, and pour into the meat mixture.
3.
Cut the shiitake mushrooms into small minced pieces and set aside.
4.
Heat a frying pan over medium heat until your palms sizzle, pour in 10ml of peanut oil, and when the oil is hot, add the diced shiitake mushrooms and stir-fry until softened.
5.
Pour the sauteed diced mushrooms into the stuffing bowl.
6.
Mince the ginger and garlic, and chop the green onion.
7.
Mix in 5ml dark soy sauce, 5ml oyster sauce, 5ml soy sauce, 5ml cooking wine, 1g salt, 5ml sesame oil, 1g thirteen spices and stir well, beat in 1 egg, and use chopsticks to beat in one direction.
8.
Take out the molten dough, knead it with flour and then cut it into even-sized dosages with a knife, then take one of them and roll it into long strips.
9.
Cut the dough into small, even-sized portions and use a small rolling pin to roll the portions into round dumpling skins.
10.
Take a dumpling skin and put it into your palm, put the right amount of filling on it, you need to control the amount of filling, if you put too much filling the dumpling won't be able to be wrapped up, and if you put too little filling the dumpling will have an ugly shape and won't look full.
11.
Fold both sides of the dumpling skin together.
12.
Then you can start wrapping the dumplings, starting from the right side of the lower position and pinching up, the technique is to pinch the edge of the right hand finger from the outside vertical folds, the left finger in the inside to help the top of the push, the exact number of folds can be pinched out on the skill.
13.
All the way from right to left, a dumpling is ready.
14.
Finish wrapping all the dumplings in turn.
15.
Add some drinking water to the pot and bring it to a boil, then add the dumplings.
16.
Cook the dumplings until they float up, then uncover the pot and pour in some cool water, continue to cook with the lid on, and then again until the dumplings float up, then pour in some water, and then turn off the heat when the dumplings float up for the third time.
17.
Put the pan on the plate, cut some minced garlic and pour some balsamic vinegar and chili oil for dipping, the taste is superb!
Lotus root and pork dumplings finished picture
Cooking tips
1, add egg whites to the flour dumplings skin will be more powerful, cooking dumplings is not easy to break the skin.
2. It is recommended that you make the dough first and then mix the filling, so that you can molasses the dough when making the filling, and the molassed dough will make the skin of the dumplings more tasty.
3. Personally, I like the dumplings with more vegetables than meat, which is healthier, but if you prefer meat, you can adjust the ratio as you like.
4. There is also a simpler way to wrap the dumplings: put in the filling, fold the dumpling skin in half, pinch the center first, then pinch three pleats on the left side, and three pleats on the right side, and the dumplings are done.