Ingredients:

Pork filling, mushrooms, dumpling wrappers.

Method:

1. Prepare materials;

2. Boil water in a pot, add washed and stemmed shiitake mushrooms, and blanch for one minute Take it out and rinse it with cold water, drain and set aside;

3. Squeeze out the water from the mushrooms and cut them into small cubes;

4. Take a large bowl, put the pork stuffing, mushrooms Add the diced meat, add cooking wine, salt, chicken essence, starch, chopped green onion and ginger, then sprinkle some sesame seeds, and mix well;

5. After the minced meat is stirred, add a spoonful of cooking oil and mix well (added Edible oil, because the oil molecules will wrap the vegetable filling, so the water molecules in the vegetable filling cannot escape);

6. Take a piece of dumpling wrapper and spread it out in the palm of your hand, and put the meat filling on it Among the dumpling wrappers, apply some water on the outer edge of the dumpling wrapper (the role of binding the dumpling wrapper);

7. Fold the dumpling wrapper in half, use both hands to push out the outer dumpling wrapper with your left hand Pinch the pleats with your right hand;

8. Push and pinch while pinching the entire edge, and the dumplings are ready.

If you find this method troublesome, then just press the sides of the dumpling skin tightly with your hands, which is OK (Northerners all wrap it this way, and it is faster to wrap);

9. Cook dumplings: Boil the water in the pot, Put the dumplings in, push them with a spoon to avoid sticking to the pan, cover the lid and bring to a boil, add half a bowl of cold water, cover the lid again and bring to the boil, then pour in half a bowl of cold water, boil again, then open the lid and cook for about a minute, see The dumplings are cooked when they all float and are ready to be taken out!