Mushroom and pork stuffed dumplings

Main ingredientsmain

Mushroom 500g? Flour 500g? Pork 250g for 3 persons

Accessoriesothers

1 large onion? 1 piece of ginger? oyster sauce half tablespoon? pepper powder moderate? 1 tablespoon of soy sauce? Salt to taste

How to make pork dumplings with shiitake mushrooms

Step by step

1

First, how to deal with shiitake mushrooms. Freshly washed mushrooms with water, remove the stem of the mushrooms, the stem of the mushrooms is dry and hard, the texture of the filling is not good, it is not easy to cook, so we do not use, but do not throw it away, and keep it as a stew to eat or can be

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2

Washed mushrooms broken into two halves, boiled water, put the mushrooms and cook for a few minutes to fish out

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3

Cool the mushrooms immediately

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4

Crush the mushrooms again to remove some water and chop them. Because after the mushrooms are chopped, there is water will not be separated, so be sure to rush before chopping to clutch out a little, there will still be a lot of soup, chopping slightly sticky, soup will not run, so that when you do stuffing will still be very tender

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5

Minute the meat into a meat paste installed, put the chopped green onions, ginger, and then put oyster sauce, pepper, soy sauce, cooking oil, salt to taste

Shoulder oil, pepper, soy sauce, soy sauce, soy sauce and other ingredients, and then put them into the meat. cooking oil, salt to taste

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6

Mince the meat, add chopped green onion, ginger, oyster sauce, pepper, soy sauce, cooking oil, salt to taste

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7

And then put in the chopped shiitake mushrooms and then mix it well to form the filling

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The meat will be filled up. step

8

The dough should be made in advance, 500g of flour and 250g of warm water to form a smooth dough, and then leave it to molten

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9

Molten dough divided into small dosage, rolled out

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10

Wrapping Dumpling If you like, you can make your own dumplings

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11

Finally, boil the dumplings. Boil water. Add the dumplings and cook on high heat, cook until the dumplings float up and then cook for about 5 minutes before they are done

The finished picture of mushroom and pork stuffed dumplings

Cooking tips for mushroom and pork stuffed dumplings

Technical tips

The mushrooms have a lot of water in them, and they are not good to be clenched out after they have been chopped up, so be sure to clench them a little bit before chopping them up so that they are still soupy, and they will not be too sticky when chopped up. When chopped slightly sticky, the soup will not run, so that the filling will still be very tender.

The stem of the mushrooms is dry and hard, and it will affect the taste of the filling, so it is recommended to remove the stem and keep it in the stew.